Chicken & Eggplant (Aubergine) Parmesan - cooking recipe

Ingredients

1 medium eggplant
1 lb chicken cutlet
1 egg
1 1/4 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
salt and pepper
olive oil

Preparation

Pre-heat oven to 400 degrees.
Spray baking pan with veg. oil.
Peel and slice eggplant 1/4\".
Combine bread crumbs, parsley, parmesan cheese, salt and pepper.
Dip eggplant into egg then crumb mixture.
Place on baking sheet drizzle with olive oil and bake for 25 minutes.
While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying.
Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer.