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Chicken Parmesan with Eggplant

Serves 6-8
6 boneless, skinless chicken breasts
2 eggs
2 tsps. black pepper
2 cups Italian bread crumbs
½ cup olive oil
1 stick butter
2 medium eggplants cut in ¾-inch slices
1½ cups grated Parmesan cheese, divided
2½ cups prepared tomato with basil spaghetti sauce, divided
1 lb. sliced or shredded mozzarella cheese

Slice the chicken breasts into quarters lengthwise forming 4 (¾ inch) slices. Combine eggs and pepper in a medium size bowl. Dip each chicken piece in egg mixture then in the bread crumbs. Heat oil and butter in skillet over medium heat until hot. Brown chicken on all sides and place on paper towel lined plate to drain. Layer eggplant on bottom of slow cooker. Add ¾ cup Parmesan cheese and 1¼ cups tomato sauce. Next, layer chicken then top with remaining Parmesan cheese and sauce cover with lid. Begin cooking. Half way through the cooking, add the mozzarella cheese, return lid to cover and continue cooking. Cook on low 6 hours or high for 2-4 hours.


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