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Chicken and Eggplant Parmesan
Ingredients
  • 4 crosswise slices of eggplant, skin on, approximately ½ inch thick
  • 1 whole egg
  • 1 egg white
  • 1 tablespoon water or milk
  • ⅔ 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
  • ½ cup tomato pasta sauce
  • ½ cup grated mozzarella cheese
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