Chicken And Eggplant Parmesan

Chicken And Eggplant Parmesan 4 slices (crosswise) eggplant skin on approx 1/2" thick 1 whole egg + egg white 1 tbsp water or milk 2/3 cup seasoned bread crumbs 3 tbsp chopped fresh parsley 1 tbsp grated parmesan cheese 1 lb skinless, boneless chicken breasts (about 4) 2 tsp vegetable oil 1 tsp minced garlic 1/2 cup each tomato pasta sauce, grated mozzarella cheese Heat oven to 425º F. Spray baking sheet with vegetable spray. In a small bowl whisk whole egg, egg white and water. On plate stir breadcrumbs, parsley and parmesan. Dip eggplant slices in egg wash then coat with breadcrumb mixture. Place on prepared pan and bake 20 mins or until tender turning once. Meanwhile pound chicken breasts between slices of waxed paper to 1/4" thick. Dip chicken in remaining egg wash, then coat with remaining breadcrumb mixture. Heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook 4 mins or until golden brown turning once. Spread 1 tbsp. tomato sauce on each eggplant slice. Place 1 chicken breast on top of each eggplant slice. Spread another 1 tbsp. of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake 5 mins or until cheese melts. Makes 4 servings