Chicken Eggplant Parmesan

 

3 chicken breasts

1 sliced small eggplant

1 egg

10 1/2 oz. canned pizza sauce

1 tsp. salt

6 mozzarella cheese, slices

1/4 tsp. pepper

1 C. dry bread crumbs

1/2 C. 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, sauté 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.