Still in the possession of some eggplant from our last farmer's market run, I found this delightful Eggplant Chicken recipe on cooks.com.
The chicken breasts were o-so-tender after I had pounded them with a kitchen mallet so that they baked in a nice flat layer under the eggplant slices.
I made my own breadcrumbs by whisking some whole-wheat bread in the blender and adding some Italian seasoning.
I didn’t have the Provolone cheese as the recipe specified, so I used some grated Mozzarella instead. The casserole was terrific and extended itself for several night’s meals.
2 whole chicken breasts, skinned, boned, halved, and flattened, with excess fat removed
1 small eggplant, peeled, cut into 1/2-inch slices
1/2 cup flavored bread crumbs
1/2 cup flour
2 eggs, beaten (or 1/2 cup egg substitute)
4 slices Provolone cheese
1/4 cup grated cheese (I used Parmesan)
1/2 cup tomato sauce
2 teaspoon olive oil
1 teaspoon fresh parsley for garnish
Lay out chicken in prepared casserole dish. Dredge eggplant in flour, then egg, then breadcrumbs. Top each chicken breast with eggplant slices. Top with tomato sauce, grated cheese, then Provolone cheese, and olive oil. Garnish with parsley. Bake in a preheated 425-degree oven for 20 minutes (I left it in for 25 minutes for doneness.) Remove from casserole with spatula. Serve on heated plates. Makes 6-8 servings. (Source: cooks.com)