Chicken and Eggplant Parmesan
5 mesquite flavored chicken breasts (pre cooked)
1 peeled sliced 1/2 in thick eggplant (slice then peel is fastest)
1 can Contadina Three Cheese Italian Sauce
2 to 3 oz part skim Mozzarella Cheese
about 1/2 c. bread crumbs
Wet eggplant w/ water allowing water to drip off. Dip both sides in bread
crumbs. Brown in pan sprayed w/ Pam.
Bake browned eggplant in 350 deg. oven for 15 min.
Heat chicken per instructions.
Heat can of tomato sauce.
Place eggplant /chicken on platter and cover w/ tomato sauce and cheese.
Serve w/ salad and or pasta!