Ingredients:

Approx. 2 pounds thin sliced boneless, skinless chicken breasts, or thicker cuts sliced to thinner cuts.
Eggplant peeled and sliced to 1/4 inch thick slices
2 cups Ritz or Club cracker crumbs
1/2 cup finely grated Parmesan Cheese (in can)
1 Tbsp Italian Seasoning
2 eggs
1/2 cup fresh grated Parmesan Cheese
1/2 cup fresh grated Mozzarella Cheese
2 cups prepared marinara sauce
Fettuccini or Angel Hair Pasta
Olive Oil

Directions:

Pulverize crackers in a food processor or put them in a food storage bag and crush them with rolling pin. Mix in canned Parmesan Cheese and Italian seasoning.

Pound chicken in food storage bag or between sheets of waxed paper with a mallet to about 1/4 inch thickness or a bit thinner.

Heat about 2 Tablespoons of olive oil in a large skillet on medium high heat. Dip each chicken cutlet or eggplant slice in egg, then cracker mixture.

Pan fry until both sides are golden brown and chicken is cooked thoroughly. I often cover the skillet for a few minutes if the chicken needs a longer cooking time. Be sure to add more olive oil to the pan as needed. Chicken will be done when you are able to cut it easily with a plastic spatula in the pan.

Prepare a 9 x 18 baking dish with cooking spray, then a thin layer of marinara or other sauce.
Place pan-fried chicken and egg plant in the pan on the sauce. Add more sauce to the top of each piece of chicken and eggplant. Do not add too much sauce, the edges of each piece should still be visible. Sprinkle freshly-grated parmesan and mozzarella cheese over the sauce.

Cover the baking dish with foil and bake in 350 degree oven for about 30 minutes. Meanwhile, boil pasta. Serve Chicken and Eggplant over pasta. Heat additional sauce for pasta if desired.