3 whole chicken breasts or 6 halves
1 egg
1 tsp. salt
1/4 tsp. pepper
1 c. dry bread crumbs
1/2 c. butter
1 sm. eggplant, cut into lg. slices, about 3/4 inch thick
1 sm. jar spaghetti sauce with mushrooms
1 lg. pkg. shredded Mozzarella cheese
Parmesan cheese

Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg. Coat with crumbs. In large skillet, saute chicken in butter. Arrange eggplant and chicken in crock pot (place eggplant on bottom or it will not cook completely). Pour spaghetti sauce over chicken. Cover and cook on low 6-8 hours. Add Mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

Makes 6 servings.