1 eggplant, sliced into 16 slices
1 T. grated Parmesan cheese
1 c. Panko Japanese bread crumbs
1 tsp. garlic powder
1 tsp. Italian seasoning
2 large egg whites, lightly beaten
3/4 c. tomato sauce
1 c. fat free ricotta cheese
1 lb. boneless, skinless chicken breasts
1/2 c. shredded part skim mozzarella cheese
Slice chicken into 2 oz. cutlets. Spray a large nonstick skillet or grill with cooking spray. Cook chicken until no longer pink.
Mix Panko with spices and Parmesan cheese.
Dip eggplant in egg white, then coat in Panko mixture. Place on a baking sheet coated with cooking spray and bake at 375 for 20-25 minutes, turning half way through. Spray eggplant after turning. Cook until lightly browned and crisp.
Place chicken on one piece of eggplant. Top with ricotta cheese, tomato sauce seasoned to your liking and mozzarella. Top with another slice of eggplant. Bake until cheese is melted and everything is heated through. ( about 10 minutes)