Healthy Chicken Parmigiana

Large skillet and cover 

• 4 Chicken breasts cut in half lengthways
• 2 cups of couscous
• 700ml Passata or Napoli sauce
• 1 bag of spinach leaves
• 2 cups of basil leaves
• 1 large eggplant
• 3 cups of mozzarella cheese
• Freshly grated parmesan cheese to top
• Olive oil
• Salt and pepper  

1. Preheat your oven to 180 degrees celsius. 
2. Cut the eggplant into rounds approximately 1.5cm thick. In the large skillet, heat the olive oil and brown the eggplant on both sides. Set aside. 
3. In the same skillet, layer half of the chicken, spinach, basil, mozzarella and half of the sauce. Repeat with the other half of the ingredients.
4. Place the eggplant on top. Season with salt, pepper an a generous amount of freshly grated parmesan cheese.
5. Place in the over for 30-40 minutes or until golden.