Bruschetta Without the Bread. Recipe by Mary

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Ingredients

3 tsp salt
1 tsp garlic powder
4 Tbsp olive oil, divided
in half
1 Tbsp Italian herbal mix
6 pieces boneless,
skinless chicken breasts (1/4" thick, cut to equal or slightly larger size
than eggplant slices)
6 slices Roma tomatoes
6 slices mozzarella cheese
3 tsp grated Parmesan
cheese
Preparation:
Line a platter or baking
sheet with paper towels; lay out eggplant slices, sprinkle with salt and cover
with additional paper towels. Wait a
minimum of one hour before pressing the paper towels onto the eggplant to
remove excess water that has been drawn out by the salt.
Heat 2 tablespoons of oil,
medium-high heat, in a large skillet; place eggplant into skillet, brown one
side, turn to brown other side and sprinkle garlic powder over first browned
slice, chicken piece, tomato slice, cheese slice, eggplant slice. When all stacks are made, place on the baking