Recipe(tried): Eggplant and Chicken Stacks

Eggplants are so abundant and fresh in the stores right now so I made the following:

EGGPLANT AND CHICKEN STACKS

1 small eggplant, about 1 pound
1/2 whole boneless skinless chicken breast
2 eggs
breadcrumbs
oil for frying (preferably olive oil)
1 cup marinana sauce
1 cup grate mozzarella cheese ( I used fontina because that's all I had)

Peel eggplant and slice into 1/2 slices (about 9 pieces)
Slice the chicken breast horizonally as thin as possible then cut each piece in half. I made six pieces.

Bread eggplant and chicken, first in flour, then in beaten eggs and then in seasoned breadcrumbs. Fry until golden and drain on paper towels.

To assemble stacks, spread three small pools of marinana sauce in a shallow baking pan. Top with a chicken piece, a little sauce and a little cheese. Continue alternating layers, ending with sauce then cheese.

Bake in 350 degree F oven for 20 minutes, just until cheese melts.