Honey-Mustard Chicken And Eggplant - cooking recipe

Ingredients

1 fully cooked, oven-roasted chicken (about 2 1/2 lb.), cut in 8 pieces
1 medium size eggplant, cut crosswise in eight 1/2-inch thick slices
1/3 c. bottled honey-mustard barbecue sauce or dressing

Preparation

Heat broiler.
Arrange chicken pieces skin side down and eggplant rounds on broiler pan rack.
Brush all with half the bottled sauce.
Broil 4 to 6 inches from heat source 8 minutes. Turn chicken over.
Brush with remaining sauce.
Broil 8 minutes longer or until chicken is hot and glazed and eggplant is tender.