Sicilian Scallopine

Yield: 6 servings

1 eggplant (about 1 lb.)
1 Tbsp. salt
3 whole chicken breasts (about 14 oz. each), boned, skinned and halved OR:
6 rib pork chops (each 12" thick), boned
1/2 tsp. salt
1/4 tsp. pepper
Flour
1 Tbsp. butter or margarine
1/3 cup olive or vegetable oil
1 egg beaten with 2 Tbsp. water
1 jar (about 16 oz.) spaghetti sauce
1/2 lb. mozzarella cheese, cut into 6 slices

Pare eggplant; cut off ends; cut into 6 slices. Sprinkle slices with salt
and set aside for 30 minutes to drain. Rinse with water; pat dry with
paper towels. Place chicken or pork between sheets of wax paper and pound
firmly with a meat mallet or rolling pin until they are 1/4" thick or
thinner. Sprinkle with salt and pepper; dip in flour and pat briskly to
remove the excess. Heat butter and 1 Tbsp. of the oil in a large skillet.
Saute scallopine until golden brown on both sides, about 5 minutes for
chicken and 8 minutes for pork. Remove meat to paper towels as it browns.
Coat eggplant slices with flour; dip in egg mixture. Heat emaining oil in
skillet. Add eggplant; saute until golden brown on both sides. Drain on
paper towels as slices are browned. Pour 1/2 the spaghetti sauce in a
shallow baking dish. Alternate slices of scallopine, eggplant and
mozzarella cheese, slightly overlapping until the bottom of the dish is
covered with 1 layer. Drizzle top with remaining sauce. Bake at 400 F
for 10 minutes or until sauce is bubbly.

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