Wonderful blending of cheeses
In a skillet cook eggplant in 2 teaspoons of olive oil for 5 minutes or until lightly browned and soft. Drain on paper towels. In a small bowl, mix together ricotta, egg white, milk, salt and pepper. In each of two gratin dishes, layer the eggplant with the ricotta filling, slice chicken which has been rubbed with 1 teaspoon of oil, salt and pepper and tomato sauce. Top with mozzarella. Cover and bake for 25 to 30 minutes until the chicken is done and the gratin has set. Don't forget your apple.