Chicken Parmesan With Eggplant

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6 boneless chicken breasts

2 eggs

2 teaspoons salt

2 teaspoons pepper

2 cups Italian bread crumbs

1/2 cup butter

1/2 cup olive oil

2 small eggplants, sliced 3/4 inch thick

20 ounces tomato basil sauce

2 cups mozzarella cheese, sliced (16 ounces shredded)

1 1/2 cups Parmesan cheese, grated

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