Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Chicken breasts |
| 1 \N | Small egg plant sliced |
| 1 \N | Egg |
| 10½ ounce | Can pizza sauce |
| 1 teaspoon | Salt |
| 6 \N | Slices mozzarella cheese |
| ¼ teaspoon | Pepper |
| 1 cup | Dry bread crumbs |
| ½ cup | Butter |
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.