CHICKEN AND EGGPLANT PARMESAN

4 whole chicken breasts 2 tablespoons corn oil 2 tablespoons olive oil Salt

Black pepper, cracked or medium grind 1 medium eggplant Homemade Meatless Tomato Sauce

½ cup grated Parmesan cheese 1 package (8 ounces) sliced mozzarella cheese

Skin and bone chicken breasts. Saute in mixture of 1 tablespoon corn oil and 1 tablespoon olive oil seasoned with salt and pepper. Saute until almost done, then remove from skillet. Drain and arrange in greased 11-inch casserole dish.

Peel and slice eggplant. Saute in remaining 1 tablespoon corn oil and 1 tablespoon olive oil, also seasoned with salt and pepper as it sautes and watch carefully, adding more corn oil, if needed. Drain eggplant and arrange on top of chicken.

Heat Homemade Meatless Tomato Sauce and pour over chicken and eggplant. (Can substitute commercially prepared meatless spaghetti sauce instead of homemade, if desired.) Sprinkle with Parmesan cheese and bake in 350-degree oven 25 minutes.

Remove from oven and lay mozzarella cheese slices on top. Return to oven and cook until cheese bubbles. Serve with pasta on the side.

Serves 4.

Variation: Slice the chicken horizontally after sauteed and add sliced boiled ham between chicken pieces. Top with eggplant and continue as in recipe.