Chicken and Egg Plant Parmesan


3 whole chicken breast or 6 halves
1 egg
1 tsp. Salt
¼ tsp. Pepper
1 c. dry bread crumbs
½ c. butter
1 sm. Eggplant, cut into lg. Slices, about ¾ inch thick
1 sm. Jar spaghetti sauce with mushrooms
1 lg. Pkg. Shredded mozzarella cheese
Parmesan cheese

Cut chicken breast into haves. In bowl, beat egg, salt and pepper. Dip chicken into egg. Coat with crumbs. In large skillet, sauté 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.

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