2 whole chicken breasts, skinned, boned, halved & flattened with excess fat removed
1 sm. eggplant, peeled, cut into 1/2 inch slices
1/2 c. flavored bread crumbs
1/2 c. flour
4 slices Provolone cheese
1/4 c. grated cheese
1/2 c. tomato sauce
2 tsp. olive oil
1 tsp. salt
Sprig of chopped fresh parsley

Lay out chicken in oiled casserole dish. Top each breast with eggplant. Top with tomato sauce, grated cheese, then Provolone cheese. Garnish with parsley. Bake in a preheated 425 degree oven for 20 minutes. Remove from casserole with spatula. Serve on heated plates.