One-Pan Chicken Eggplant Dinner
You’re on a roll and so is dinner when you make this combo of healthy pan-splashed veggies and protein.
In a large skillet, coated with Teflon® non-stick, heat the olive oil over medium heat, and saute the onions 4 minutes; add the garlic, cooking for another 2 minutes and then add the celery and eggplant and cook another 5 minutes. Add the mushrooms and cook 6 minutes or until they brown.
Stir in the chicken broth and cook until the liquid is almost evaporated, about 4 minutes. Add the herbs and turn the heat to simmer, cooking another 5 minutes. Cover the bread with tomato slices and divide the mixture onto 4 slices of bread; cover with cheese as desired. Place under the broiler, just until the cheese melts. Serve garnished with fresh oregano.