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Chicken Parm w/ Eggplant

6 boneless chicken breasts
2 egg(s)
2 teaspoons salt
2 teaspoons pepper
2 cups Italian bread crumbs
½ cup butter
½ cup olive oil
2 small eggplant(s) sliced 3/4 inch thick
20 ounces tomato basil sauce
2 cups mozzarella cheese sliced (16 ounces shredded)
1½ cups Parmesan cheese grated

Directions

Slice chicken breasts into halves and then half again, lengthwise to get four æ-inch slices.

In a bowl, combine eggs, salt and pepper.

Place bread crumbs in a separate bowl or plate.

Dip chicken in egg and then coat in bread crumbs.

In a skillet, heat oil and butter on stovetop set to medium heat, and brown chicken breast.

Remove chicken and set aside on a separate plate.

Drain oil and place chicken in stoneware in slow cooker heating base.

Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and then a layer of sauce.

Next, add chicken and then layer with Parmesan cheese and sauce.

Pour remaining sauce on top.

Place stoneware in slow cooker heating base, cover, and cook on Low for 6 hours or on High for 2-4 hours.

Before serving, top with mozzarella cheese, cover, and broil in oven for 15 minutes to melt.