Chicken Parmigiana recipe

3 whole chicken breasts (or 6 halves)
1 egg
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup dry bread crumbs
1/2 cup butter or margarine
1 small eggplant, peeled, cut into 3/4-inch slices
1 (10 1/2 ounce) can pizza sauce
6 slices mozzarella cheese
Parmesan cheese

Cut whole chicken breasts into halves.

In bowl, beat egg, salt and pepper. Dip chicken into egg then coat with crumbs.

In large skillet, saut� chicken in butter or margarine. Arrange eggplant and chicken in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on LOW for 6 to 8 hours.

Add mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.

Serves 6.