2 large chicken breasts
2 slices prosciutto
1 egg
1 cup bread crumbs (seasoned)
2 slices provolone (sliced thick)
1 eggplant
1 (24 oz.) jar spaghetti sauce
2 tbsp. grated cheese
salt and pepper, to taste
2 tbsp. oil

Prepared two thick (about 1-inch) slices of eggplant and soak in water for 1/2 hour.

Prepare one bowl with a beaten egg and one with the bread crumbs. Dip the chicken breasts and the eggplant slices in the beaten egg until coated and then in the bread crumbs. When completely coated fry at medium heat using the cooking oil. When the chicken and eggplant are golden in color, set aside to cool.

Spray an oven safe pan (metal or glass) with non-stick cooking spray (Pam) or use a tablespoon of cooking oil.

In the pan prepare a stack using 1 of your cooked eggplant slices, 1 cooked chicken breast, 1 slice of prosciutto and 1 slice of provolone. Repeat with the other chicken breast. Cover both stacks with the spaghetti sauce. Sprinkle on the grated cheese and salt and pepper to taste.

Bake at 375°F for 25 minutes and serve hot with linguine or angel hair pasta on the side.

Serves 2.

Submitted by: John Abate