Crunchy Eggplant Over Chicken
INGREDIENTS
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“For the eggplant”
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1 small eggplant cut into 1/8? rounds
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1/2 cup Japanese style whole wheat Panko crumbs
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2 tablespoon grated Parmesan cheese
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1 1/2 teaspoon kosher salt
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2 tablespoon chopped fresh herbs (I use basil & oregano)
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1/4 cup tomato sauce
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Ground pepper to taste
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1/2 cup shredded part-skim mozzarella (optional)
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“For the chicken”
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3/4 cup tomato sauce
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1 lb. chicken breast pounded thin
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1/2 teaspoon salt
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Ground pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ cup whole wheat white flour
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2 tablespoon olive oil
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1/2 shredded part-skim mozzarella cheese
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