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Mediterranean Chicken

Ingredients: 1 chicken, broiler-fryer; quartered 1 1/2 Teaspoon(s) salt; divided 1 Teaspoon(s) ac'cent 1/2 Cup(s) butter (or marg.); divided -1 medium eggplant; cut into 1/2 inch sliced (do not pare) -1 large onion; chopped 16 Ounce(s) tomatoes 8 Ounce(s) tomato sauce with mushrooms 1/12 Tablespoon(s) basil 1/4 Teaspoon(s) thyme -1 1/4 cheese, parmesan; grated Directions: Sprinkle chicken with 1 teaspoon salt and Ac'cent. Heat 3 tablespoons butter in large skillet. Add chicken; brown on both sides; remove. Add 3 tablespoons butter to skillet; brown eggplant quickly on both sides over medium-high heat; remove. Add remaining 2 tablespoons butter to skillet; cook onion until tender but not brown; remove. Layer eggplant slices and onion in skillet; top with chicken. Combine tomatoes, tomato sauce, remaining 1/2 teaspoon salt, herbs, and hot sauce. Pour over chicken. Cover and simmer 30 minutes or until chicken is tender. Serve over hot buttered noodles; sprinkle with cheese. SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
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