Ugly A*** Chicken Eggplant Parmesan Bake

1. Preheat oven to 400 F. Lay eggplant on parchment lined baking sheet. Sprinkle with salt, let sit for 30 minutes, and then pat eggplant with paper towel to absorb excess moisture. Bake for 15 minutes.
2. Thin your chicken breasts into tenders by cutting them in half lengthwise. Add a thin layer of marinara to the bottom of a large baking dish.
3. When eggplant is done baking, transfer to the baking dish. Top with another layer of marinara sauce, followed by a layer of mozzarella cheese. Then add the chicken in an even layer, season with salt and oregano, and top with another layer of marinara and mozzarella cheese. Add the basil leaves and one more layer of mozzarella cheese. Sprinkle on some panko bread crumbs, and finish off with the grated Parmesan cheese.
4. Transfer to the oven and bake for 20-25 minutes ensuring chicken is cooked all the way through. The cheese should be bubbly and the breadcrumbs golden brown. Serve warm in a bowl!