1 Chicken, broiler-fryer;
-quartered
1 1/2 ts Salt; divided
1 ts Ac'cent
1/2 c Butter (or marg.); divided
1 md Eggplant; cut into 1/2"
-sliced (do not pare)
1 lg Onion; chopped
16 oz Tomatoes
8 oz Tomato sauce with mushrooms
1/4 ts Basil
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Hot sauce
Noodles; hot, buttered
1/4 c Cheese, Parmesan; grated
Sprinkle chicken with 1 teaspoon salt and Ac'cent. Heat 3 tablespoons
butter in large skillet. Add chicken; brown on both sides; remove.
Add 3 tablespoons butter to skillet; brown eggplant quickly on both
sides over medium-high heat; remove. Add remaining 2 tablespoons
butter to skillet; cook onion until tender but not brown; remove.
Layer eggplant slices and onion in skillet; top with chicken. Combine
tomatoes, tomato sauce, remaining 1/2 teaspoon salt, herbs, and hot
sauce. Pour over chicken. Cover and simmer 30 minutes or until
chicken is tender. Serve over hot buttered noodles; sprinkle with
cheese.
