Chicken Parmesan Ratatouille - Easy Low Carb

This evening I got a late start on dinner. Fortunately, I had leftover grilled chicken cutlets left from last night's meal. I was torn between making Chicken Parmesan and Ratatouille...so I simply made Chicken Parmesan Ratatouille! It was so simple and easy and is basically just Chicken Parmesan cooked and served on top of a bed of ratatouille.

I diced a small eggplant, 1 medium zucchini, 1 medium yellow summer squash and diced half of a small onion. I sauteed the onion in a nonstick skillet in a couple tablespoons of olive oil and when it began to turn translucent, I added the diced zucchini, squash and eggplant; covered the skillet and cooked it down for about 10 to 15 minutes, stirring occasionally and adding a little additional olive oil as needed. By covering the skillet, it adds condensation to the pan which keeps the veggies moist but not wet as they cooked. After the veggies were almost completely cooked, I added about 1 cup of halved grape tomatoes and about 1/2 cup of pasta sauce. I didn't want it saucy but wanted a nice thick ratatouille. I seasoned it with salt and pepper and then added a couple of chicken cutlets on top of the layer of ratatouille, covered the skillet and heated a few minutes until the cutlets were warm and then topped each cutlet with 2 round slices of fresh mozzarella (you could use regular sliced or shredded mozzarella if you didn't have fresh); and then sprinkled finely ground Parmesan cheese over the top of all the veggies, chicken and mozzarella; covered it and heated until the cheese was melty. I served it in shallow bowls. It was delicious and we were able to enjoy both Chicken Parmesan and Ratatouille, all cooked in one skillet. I snapped a couple photos below. Enjoy!