Chicken-Eggplant Parmigiana
4 chicken breast halves, skinned
and deboned
3/4 cup fine dry breadcrumbs -
seasoned or not
1/4 teaspoon salt
1/8 teaspoon 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 tablespoons grated Parmesan cheese
1 cup (4 oz) shredded mozzarella
cheese
Place each piece of chicken between 2 sheets of SaranWrap. Flatten to 1/4” thick, usingmeatmallet or saucer edge. Combine breadcrumbs, salt and pepper. Dip chicken in egg, and coat with breadcrumbs. Place chicken on a baking sheet; cover and chill 10 minutes. Sauté chicken in vegetable oil over medium-low heat 5 minutes on each side or until golden brown. Remove chicken from skillet and place in a 12x8x2 baking dish. Sauté eggplant in oil remaining in skillet overmediumheat until golden brown on both sides; drain eggplant. Place 1 slice eggplant on each chicken breast.
Spoon spaghetti sauce over eggplant; sprinkle with Parmesan cheese. Bake at 375° for 15 minutes. Top each eggplant slice with mozzarella, and bake an additional 5 minutes, or until cheesemelts and sauce is bubbly.
Serves four.