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Directions:
Heat 10-inch frypan over medium high temperature. Add chicken, onion and green pepper, stirring and cooking until chicken is brown and onion is clear, about 5 minutes.
Add basil, oregano, chili powder, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Sprinkle with flour; slowly stir in water, scraping pan drippings into mixture.
Add tomato sauce and stir well.
On eggplant slices, sprinkle remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; arrange eggplant over ground chicken mixture. Reduce heat to low, cover and cook until eggplant is tender, about 10 minutes.
Sprinkle with cheese and cover until melted, about 2 minutes.
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