1 pound boneless, skinless chicken breast, diced, or Portobello mushrooms (sauté them first)
1 medium yellow onion, diced
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon crushed red pepper or ½ teaspoon seeded and diced jalapeños
1 cup of feta cheese
One 7-ounce can tomato sauce*
One 10- to 12- ounce can diced tomatoes
½ cup olive oil
½ cup diced yellow onion
1 tablespoon garlic, minced
1 tablespoon ground black pepper
Spray or brush the eggplant slices with oil. Place them in a baking dish and bake until they get some color, about 10 minutes. Take them out of the oven to cool.
In a sauté pan, cook the chicken in the ¼ cup of oil until golden brown on all sides. Add the onion, spices, and peppers and cook for a few more minutes. Let cool.
Place one tablespoon of the chicken into the middle of an eggplant slice. Wrap the eggplant around the chicken and place the roll on a baking pan. Repeat until you run out of chicken.
To prepare the sauce, in a small saucepan over medium heat, cook all the ingredients together for 7 minutes.
Spoon the sauce over the top of the eggplant rolls.
Sprinkle one cup of feta cheese on top of eggplant rolls.
Bake for 30 Min.