Eggplant And Chicken Parmesan

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Mark Bittman
Nutrition per serving    (USDA % daily values)
CAL
710
FAT
102%
CHOL
35%
SOD
119%

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Ingredients for 4 servings

2 or 3 eggplants (about 2 pounds total), unpeeled, and cut crosswise into 1/2-inch slices

Salt

1 tablespoon olive oil, plus more for brushing

Freshly ground black pepper

About 1/2 pound boneless, skinless white meat chicken (breast, cutlets, or tenders), pounded to uniform thickness if necessary and blotted dry

4 cups All-Purpose Tomato Sauce (see below)

1 cup grated Parmesan cheese, plus more if you like

About 30 fresh basil leaves

2 ounces grated or torn mozzarella cheese (optional)

1 cup bread crumbs

1/4 cup olive oil

1 large onion or 2 medium onions, chopped

About 4 pounds canned whole tomatoes (two 28- or 35-ounce cans), chopped, liquid reserved

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley or basil leaves (optional)

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