Instructions: Thaw bread dough. Arrange eggplant in a single layer on a baking sheet coated with cooking spray. Coat surface of eggplant with cooking spray.

Bake at 425 F. for 17 minutes or until lightly browned. Dice eggplant, and place in a large bowl. Add chicken and next 7 ingredients; stir well. Set aside.

Divide dough into 8 equal portions. Working with 1 portion at a time

(cover
remaining portions to keep dough from drying out), roll each portion to 1/8" thickness. Place on a large baking sheet coated with cooking spray, and pat each portion into a 7" circle with floured fingertips. Spoon 1/2 cup chicken mixture onto half of each circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal.

Lightly coat with cooking spray.

Bake at 375 F. for 18 minutes or until golden. Remove from oven, and lightly coat again with cooking spray. Serve warm.

Yield: 8 servings.

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