Cheesy Chicken and Veggie Bake

1Preheat the oven to 375°F (190°C).

2Slice the eggplant (1 large) into rounds, and place them in a colander. Sprinkle with salt and let sit for 10 minutes to release moisture. Pat dry with paper towels.

3In a large baking dish, layer the sliced potatoes (4), mushrooms (8 oz), diced chicken, and eggplant (1 large) rounds.

4Drizzle the oil (¼ cup) over the layered ingredients. Season generously with the assorted herbs.

5Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

6Remove the foil, sprinkle the shredded mozzarella cheese (1 cup) on top, and bake uncovered for an additional 10 minutes or until the cheese is melted and bubbly.

7Serve hot and enjoy the cheesy goodness!