Bistro Chicken and Eggplant Sandwiches

Preheat oven to 500 degrees F. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Cut eggplant lengthwise into 1/2-inch-thick slices. Cut red onion crosswise into 1/2-inch-thick slices. Arrange eggplant and onion slices in 1 layer in jelly-roll pan.

In cup, mix basil with 2 tablespoons balsamic vinegar, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Brush half of balsamic-vinegar mixture over vegetables.

Roast vegetables 10 to 12 minutes, turning them once and brushing with remaining balsamic-vinegar mixture, until tender and they begin to brown.

Meanwhile, on sheet of waxed paper, mix flour, parsley flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; use to coat chicken-breast halves. In 12-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook chicken until golden brown on both sides and juices run clear when pierced with a knife, turning chicken once, about 7 minutes. Hold knife almost parallel to the work surface and cut each breast half into 3 slices.

To serve, from center of loaf of bread, cut four 3/4-inch-thick slices (reserve remaining bread for use another day). Top bread with eggplant slices, slightly overlapping, onion slices, separated into rings, and chicken.

In cup, mix Dijon mustard with 1 1/2 teaspoons balsamic vinegar; drizzle over chicken.