350 g (11 1/2 oz) ready-made tomato and basil pasta sauce
150 g (5 oz) mozzarella cheese, drained and chopped
50 g (2 oz) fresh white breadcrumbs
2 tablespoons freshly grated Parmesan cheese
salt and pepper
Place the aubergine slices on a foil-lined grill pan and lightly spray with oil. Grill for about 5 minutes, turning once, or until tender.
Meanwhile, lightly spray a nonstick frying pan with oil and cook the chicken over a high heat for 5 minutes or until cooked through. Stir in the pasta sauce and bring to the boil.
Place half the aubergine slices in the base of an ovenproof dish, pour the chicken and tomato mixture over the top and cover with the remaining aubergine. Mix together the mozzarella, breadcrumbs, Parmesan and seasoning and sprinkle over the top. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the topping is golden and crisp.