2 skinless, boneless chicken breasts, split
4 center-cut slices raw, unpeeled eggplant
4 tbsp. low-fat mayonnaise or low-fat creamy Italian salad dressing
3 tbsp. lemon juice
Optional: generous pinch garlic powder
6 tbsp. Italian seasoned bread crumbs

Slice each boned, skinned chicken breast in half to form cutlets. Slice 4 (3/4- inch thick) slices from the center of a large unpeeled eggplant.

Preheat oven about 10 minutes to highest setting. Combine salad dressing or mayonnaise with lemon juice in a shallow plate. Sprinkle bread crumbs on another dish and add garlic powder if desired. Spray a shallow non-stick baking tray or cookie tin with cooking spray until slick.

Dip chicken cutlets in the salad dressing-mayonnaise mixture, one at a time, then press lightly into the bread crumbs, coating both sides lightly. Put tray on bottom rack in the hot oven, uncovered. Bake about 10 minutes, turning once midway during the baking period, until chicken and eggplant are crisp, golden, and oven fried. Makes 4 servings, 295 calories each.