Bake eggplant according to package directions (which is approximately 10 minutes). Cook pasta according to package directions; drain.3 Meanwhile, in large nonstick skillet, heat oil over medium-high heat.
Sprinkle chicken with salt and pepper.
Add chicken to skillet and cook, turning once, until lightly golden, about 2 minutes per side.4 On same pan used to bake eggplant, place chicken cutlets in single layer. Top each cutlet with about 2 T. sauce, eggplant slices, 2 more T. sauce and sliced cheese.
Bake until cheese is melted and bubbly, about 10 minutes. In pot, toss pasta with remaining sauce; heat through.
Serve chicken with pasta and garnish with basil leaves.
