EGGPLANT CHICKEN 

-2 whole chicken breasts, 
skinned,boned, 
halved & flattened with 
excess fat removed

1 sm. eggplant, 
peeled- cut into 
1/2 inch slices

1/2 c. flavored bread crumbs
1/2 c. flour
4 slices Provolone cheese
1/4 c. grated cheese
1/2 c. tomato sauce
2 tsp. olive oil
1 tsp. salt
Sprig of chopped parsley


Lay out chicken in oiled 
casserole dish. 
Top each breast with 
eggplant slices

Top with tomato sauce, 
grated cheese, Provolone cheese. 
Garnish with parsley. 

Bake in a preheated 425 degree
{f} oven for 20 minutes. 

Remove from casserole with spatula.