1 chicken, cut up
2 eggs
Seasoned bread crumbs
Oil for frying

EGGPLANT:

1 eggplant
Bread crumbs
Garlic
Lemon juice

SAUCE:

16 oz. can tomato sauce
4 oz. can tomato paste
5-6 tomatoes, peeled & chopped
1/2 garlic head, chopped
1/2 Spanish onion, chopped
1/2 lb. mushroom slices
1/2 c. dry red wine

Boil chicken until almost done, about 1/2 hour. Dip in egg and seasoned bread crumbs and fry in oil.

Sauce: Saute onion, garlic and mushrooms in oil. Add wine. Salt and pepper to taste. Add tomato products and cook on low heat for at least 1 hour. Pour over chicken in baking dish. Bake covered for 45 minutes.

Eggplant: Cut eggplant in slices. Dip in eggs and breadcrumbs. Saute garlic in oil and fry eggplant in it. Squeeze lemon juice over both sides. Place chicken on serving dish and arrange eggplant around it.