ull probably never get their recipe, but it sounds pretty much like a basic chicken & eggplant recipe, but 'tweeked'. heres 1 to start with. from there u shud b able to fashion ur own 'chicken aristocrat'.
CHICKEN AND EGGPLANT ITALIAN
2 pkg. boneless skinless chicken breasts cooked and torn into bite-sized pieces
1 lg. jar Ragu Garden Style Spaghetti Sauce
1 eggplant
1 pkg. shredded Mozzarella
Peel and brown eggplant in oil. Drain on paper.
In 13 x 9 inch pan layer 1/2 eggplant, 1/2 chicken, 1/2 cheese, 1/2 sauce then repeat. Bake at 350 degrees for 45 minutes last 10 minutes add remaining cheese to top.
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but actually, when i read ur Q, it made me think of manicotti. (except urs had chicken added) i included the recipe below as well, & im betting thats it. that was 1 of the best dishes i ever ate! (gonna save it 4 myself as well!)
EGGPLANT MANICOTTI
1 (8 oz.) pkg. manicotti or lg. shells
1/4 c. salad oil
1 lg. garlic clove, thinly sliced
1 med. eggplant (about 1 lb.), peeled and chopped
1/2 c. chopped onion
1/2 c. water
1 (32 oz.) jar spaghetti sauce
1/2 lb. Mozzarella cheese
1 c. Ricotta cheese
3/4 c. dried bread crumbs
2 eggs
1/2 tsp. Italian seasoning
1/2 tsp. salt
1/8 tsp. pepper
Cook shells the minimum amount of time as label directs. Drain. Meanwhile, cook garlic in oil over medium heat until browned. Remove and discard. In remaining oil in skillet, cook eggplant and onion for 5 minutes, stirring. Add water; cover and cook for 10 minutes or until tender. Remove from heat and cool slightly. Pour half the spaghetti sauce in a 13 x 9 inch baking dish.
In a medium bowl, stir the Ricotta cheese, bread crumbs, eggs, Italian seasoning, salt, and pepper until blended. Stir in eggplant mixture. Fill manicotti or shells with the mixture and arrange in a single layer in the baking dish. Pour remaining sauce over the shells and sprinkle with Mozzarella cheese. Cover dish with foil and bake in 375 degree oven for 20 minutes; remove foil and bake another 10 minutes or until mixture is hot and bubbly. Makes 6 servings.