Chicken and Eggplant Parmesan

The first recipe of 2012!  Pretty sure I have posted a recipe for eggplant parmesan in the past, so this may be redundant.  I had some girlfriends over a couple of nights ago and made this for them, along with Died and Gone to Heaven Brownies (of which there were none left).

3 chicken breasts, sliced thin
1 large eggplant sliced
Milk
Seasoned breadcrumbs
Canola oil
Parmesan cheese
Marinara sauce
Fresh parsley
Spaghetti


Mix about 1/4 cup of parmesan cheese into the breadcrumbs.  Heat about 5 or 6 tablespoons of canola oil in a skillet over medium heat.  Dredge the eggplant in milk, then in breadcrumbs.  Add to the hot oil, not over crowding the pan.  Fry both sides until golden brown.  Follow the same steps for the chicken.  Remove from the pan, serve hot over spaghetti cooked according to package directions. Garnish with parsley.

Marinara sauce:
1/2 large onion diced
28oz can crushed tomatoes
3 cloves garlic, chopped
Parsley
Dried Italian seasoning
Olive oil
Salt & Pepper
Red pepper flakes
Parmesan cheese

Heat the olive oil in a large skillet over medium heat.  Add the onion, saute until tender and translucent, add the garlic.  Saute for a couple of minutes, do not allow the garlic to brown.  Add tomatoes, Italian seasoning, salt and pepper, parsley, and (just a sprinkle!) red pepper flakes.  Turn the heat to low, simmer for about 30 minutes uncovered.  Before serving add about 1/2 cup of parmesan cheese.  Serve hot.  Now go into your pantry and throw out all your store bought tomato sauce - you won't ever want it again.