Chicken Parmigiana

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.