Get the sauce going first. Heat the oil in a skillet and saute the eggplant, onion, garlic and mushrooms till they have given off most of their liquid.
Crush the tomatoes in a sauce pan, add tomato paste, wine, herbs, salt, pepper and the saute' vegetables.
Begin to simmer on med/low temp
Heat new oil and fry chicken cutlets about 4 min each side then transfer to oven proof dish. If skillet will hold all 4 breasts leave in skillet.
Top each chicken breast with a slice of provolone cheese and bake about 15 min to finish chicken and melt the cheese.
Start boiling spaghetti.
Plate one chicken breast with side of spaghetti and cover with sauce.
Crush the tomatoes in a sauce pan, add tomato paste, wine, herbs, salt, pepper and the saute' vegetables.
Begin to simmer on med/low temp
Heat new oil and fry chicken cutlets about 4 min each side then transfer to oven proof dish. If skillet will hold all 4 breasts leave in skillet.
Top each chicken breast with a slice of provolone cheese and bake about 15 min to finish chicken and melt the cheese.
Start boiling spaghetti.
Plate one chicken breast with side of spaghetti and cover with sauce.
