1 medium eggplant, dark, firm, elongated 6 boneless, skinless chicken breasts 2 eggs, beaten 1 cup Italian bread crumbs ½ cup olive oil 1 cup chopped onions ½ cup chopped celery ½ cup chopped bell pepper 2 TBS minced garlic ½...

• 1 medium eggplant, dark, firm, elongated
• 6 boneless, skinless chicken breasts
• 2 eggs, beaten
• 1 cup Italian bread crumbs
• ½ cup olive oil
• 1 cup chopped onions
• ½ cup chopped celery
• ½ cup chopped bell pepper
• 2 TBS minced garlic
• ½ cup sliced green olives
• 2 16-ounce cans stewed tomatoes
• 1 tsp sugar
• 1 tsp marjoram
• 1 tsp chopped thyme
• 1 TBS chopped basil
• 1 tsp chopped oregano
• ½ tsp salt
• ½ tsp black pepper
• ½ cup sliced green onions
• ¼ cup chopped parsley
• ¼ cup grated parmesan cheese
• 1 cup shredded mozzarella cheese

1. Cut eggplant into 2 equal slices, set aside
2. Use a meat mallet to pound breasts between 2 sheets of plastic wrap
3. Season breasts with salt and pepper
4. Dip breasts in egg and coat in bread crumbs; place on baking sheet, cover and chill in refrigerator 10-15 minutes
5. In heavy Dutch oven, heat oil over medium high heat; sauté breasts 3-5 minutes on each side; remove and place in casserole
6. Sauté eggplant until golden brown on both sides, remove, drain and place one slice over each chicken breast
7. In same oil, add onions and next 4 ingredients; sauté 3-5 minutes until wilted
8. Add tomatoes and next 7 ingredients; blend well, bring to rolling boil and reduce to simmer; cook for 30 minutes
9. Add green onions and parsley
10. Spoon sauce over chicken breasts and top with parmesan cheese
11. Bake at 357° for 10 minutes, then add mozzarella cheese and bake additional 10 minutes
12. Serve over your favorite pasta

Serves 6