Mediterranean Chicken with Eggplant

I made this and received a 10 from David. He said what would have made it better was if there was more! I need to get it down before I forget. Once again, I got a partial recipe from allrecipes.com and then added my own flare.

2 medium sized eggplants (I used one and it was enough, but it would have been better if there was more), peeled and sliced lengthwise into 1/2 in. slices (I didn't peel it, whoops)
2-6 skinless/boneless chicken breasts, diced (I used two and it was just fine)
1/2 large red onion, chopped
1 red bell pepper, diced
2-3 cloves garlic, chopped
1 small can tomato sauce
1 can diced tomatoes
3 tbsp. olive oil
4-5 slices provolone cheese
3/4 c. bread crumbs (optional)
salt
pepper
garlic salt (optional)
basil
any other spices you like

1. Preheat oven to 400.

2. Peel and slice eggplant length wise. Lay out eggplant and over both sides in a generous amount of salt. Allow to sweat for 20-30 minutes. Rinse off completely. Brush with olive oil (set aside remaining oil) and grill or saute until lightly brown. Set on paper towels to allow excess oil to drip. Place in 9 x 13' pan and set aside.

3. Saute chicken, onion, garlic, and pepper over medium heat. Season with salt, pepper, basil, and any other spices. Thoroughly cook chicken. Add tomato sauce and diced tomatoes and bring to simmer. Simmer on low for 10 minutes.

4. Pour chicken/tomato mixture over eggplant in pan. Spread evenly. Sprinkle with bread crumbs. Drizzle remaining oil over bread crumbs. Top with provolone cheese. Cover and bake for 20 minutes or until cheese is melted.