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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

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