Preheat oven to 375F.
Cut eggplant across on large slices, and put them on paper towel to drain.
In a meantime, cook diced tomatoes, tomato sauce (canned), onion, garlic, mushrooms, parsley, and fresh basil in non-stick skillet to make fat-free pasta sauce, add salt and pepper to taste. Prepare Parmesan cheese sauce: mix fat-free cream cheese with dried fat-free Parmesan powder, adjust seasoning (salt, pepper, garlic) to your taste. Spray baking dish with non-stick spray, put a layer of pasta sauce on the bottom, then a layer of eggplant slices, and top with cheese sauce.
While eggplant is being baked, prepare following sauce: add Parmesan powder, dried or fresh basil, and dry chicken stock to tomato sauce (canned), mix well, add some water to thin the sauce, check for salt/pepper, and spoon over half-baked eggplant slices. Continue to bake until eggplant is tender.
That is quick and easy recipe, but very versatile – if sliced thinly, deli-style, it can be used for breakfast, or it can be used for salads or as a main dish. When prepared this way, meat remains soft and juicy.
Remove all fat from chicken breast. Preheat oven to 400F.
Mix 1 tbsp of balsamic vinegar with a bit of prepared mustard, tarragon, sumac (or other spices of your choice), salt and pepper.
Rub chicken breast with this marinade, let it stand for 5 min, spray baking dish with non-stick spray, and bake chicken for 30 min.