Ingredients

• 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
• 1 whole egg
• 1 egg white
• 1 tablespoon water or milk
• 2/3 cup seasoned bread crumbs
• 3 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese
• 1 pound skinless, boneless chicken breasts (about 4)
• 2 teaspoons vegetable oil
• 1 teaspoon minced garlic
• 1/2 cup tomato pasta sauce
• 1/2 cup grated mozzarella cheese

Directions

1. Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
2. In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan. Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.
3. Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
4. Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.