Pesto Chicken Eggplant Wraps

A little corner of the Mediterranean in your own home.
1 eggplant, cut lengthwise into 6 long slices
6 chicken breast tenderloins
6 Tbsp pesto
24 oz (3 cups) favorite chunky tomato sauce
Palmful fresh parsley

Heat grill and oven to 425F. Lightly spray eggplant slices with canola or olive oil. Grill for 2-3 minutes per side (or bake for about 10 minutes), until the slices are nicely browned and softened.

Heat a tablespoon of olive oil in an oven-going non-stick skillet. Sauté the chicken over medium-high heat, for about 2 minutes per side, until browned. Remove to a bowl. Add sauce to the pan and bring to a simmer.

Paint each chicken tenderloin with a tablespoon of pesto and wrap in a slice of eggplant. Nestle in the sauce and place pan in oven to heat through, about 3-5 minutes. Scatter with parsley and serve.

Serves 4.