A quick and easy family favorite, often served for special occasions. Kids who have never had eggplant often end up liking it more than the chicken, but the chicken is very tender, so those with a veggie aversion have a choice that they like too.

Ingredients:
1 cup club crackers, pulverized
1/2 cup powdered parmesan cheese
2 eggs, beaten
olive oil
4 boneless, skinless chicken breasts
large eggplant
prepared marinara or spaghetti sauce
mozerella cheese

Preheat Oven to 350 degrees. Place the chicken breasts between 2 sheets of waxed paper, one at a time and pound with a mallet to 1/4 inch thick.

Peel and slice the eggplant to 1/4 inch thick slices.

Mix the cracker crumbs and parmesan cheese together in a large bowl. Beat the eggs in a separate bowl. Heat the olive oil in a skillet, or 2 skillets if you are keeping the chicken and eggplant in separate pans. Dip the chicken and eggplant slices in egg, then in the cracker mixture and pan fry gently until golden brown and the chicken is cooked through. You may need to cover the pan for a few minute to ensure that the chicken is cooked thoroughly.

Spread some sauce in the bottom of a flat baking dish. Layer the pan-fried chicken and eggplant in the baking dish with about 3 tablespoons of sauce and 1/2 cup of mozarella cheese. Do not smother the chicken and or eggplant, leave the outside edges free of sauce so that they do not get soggy. 

Bake in the oven for about 15 minutes, covered in foil, then remove the foil and melt the cheese uniformly. Add more cheese if necessary.

Serve over angel hair pasta.