• 4 chicken breast halves, skinned and deboned
• 3/4 cup fine dry breadcrumbs - seasoned or not
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 egg, beaten
• 1/3 cup vegetable oil
• 1 small eggplant, peeled & cut into four 1/2" thick slices
• 1 (15 1/2 oz) jar commercial spaghetti sauce
• 2 Tbsp grated Parmesan cheese
• 1 cup (4 oz) shredded mozzarella cheese

1. Place each piece of chicken between 2 sheets of Saran Wrap. Flatten to 1/4" thick, using meat mallet or saucer edge.
2. Combine breadcrumbs, salt and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on a baking sheet; cover and chill 10 minutes.
3. Sauté chicken in vegetable oil over med-low heat 5 minutes on each side or until golden brown. Remove chicken from skillet and place in a 12x8x2 baking dish.
4. Sauté eggplant in oil remaining in skillet over medium heat until golden brown on both sides; drain eggplant.
5. Place 1 slice eggplant on each chicken breast. Spoon spaghetti sauce over eggplant; sprinkle with Parmesan cheese.
6. Bake at 375° for 15 minutes.
7. Top each eggplant slice with mozzarella, and bake an additional 5 minutes, or until cheese melts and sauce is bubbly.

Serves 4.

(Cotton)