Chicken and Eggplant Parmesan - 388 Calories - $2.68/Serving

4oz boneless, skinless chicken breast

3 - 1oz slices of eggplant (skin on)

3 Tbsp balsamic vinegar

½ sliced onion

½ spaghetti sauce (I used Kroger mushroom and onion, because it's usually a dollar a jar)

¼ shredded mozzarella cheese

Salt to taste (optional)

Drizzle a tablespoon of balsamic vinegar over both sides of each of the egg plant and lightly salt, set aside

Pound chicken breast with a meat tenderizer until thin and tender

Heat saute pan on high and place eggplant slices in pan

Add chicken to pan and cook both, turning when necessary

Saute onions until carmelized

Place eggplant slices on plate, top with chicken and onion

Pour sauce over the top and sprinkle with the cheese

At this point I popped it in the microwave to heat the sauce and melt the cheese but that's up to you!

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