In a 9×9 baking dish spoon 4 oz. of marinara sauce onto the bottom and spread evenly. Place the chicken breasts and eggplant halves on top of the sauce. Cover with sauce and basil.
Place into the oven and bake for 40 minutes at 400 degrees
While the chicken is baking, in a large pot, prepare the rotini pasta according to the package instructions for al dente pasta.
When the chicken has finished baking, add 16 oz. of marinara sauce to the pasta. Cook the pasta until it reaches your desired heat, about 2-3 minutes. Finally, combine the chicken, eggplant, and pasta onto a plate to serve
Place the rotini on one half of the plate and add some sliced chicken pieces. On the other half of the plate place an eggplant half. Add any additional marinara sauce, grated cheese, and basil to taste.