Open-faced Parmesan Breaded Chicken Sandwich

• 4 boneless chicken breast halves
• 1 egg
• 2 tablespoons water
• 34 cup dry breadcrumbs
• 2 tablespoons grated parmesan cheese
• 12 teaspoon paprika
• 4 thick slices country bread
• 2 tomatoes, sliced
• 14 cup bottled marinated eggplant, chopped
• extra virgin olive oil
• grated parmesan cheese
• pepper

1. Preheat and oil barbecue or oven grill to medium-high heat.
2. Place chicken between 2 sheets of waxed paper and pound gently to flatten.
3. Beat egg and water together in a shallow bowl.
4. In a second shallow bowl, stir together breadcrumbs, parmesan cheese, paprika and pepper to taste.
5. Dip chicken on both sides in egg mixture, then in crumbs.
6. Arrange in single layer on a plate and cover with waxed paper.
7. Refrigerate about 30 minutes.
8. Grill chicken 5 inches from heat, 4 to 5 minutes on each side, or until no longer pink inside.
9. Brush each slice of bread with olive oil and grill.
10. Divide tomato slices and chicken breast halves between slices of bread.
11. Sprinkle with chopped eggplant and parmesan cheese.
12. Serve hot.

chicken breast halves, egg, water, breadcrumbs, parmesan cheese, paprika, country bread, tomatoes, extra virgin olive oil, parmesan cheese, pepper

Taken from www.food.com/recipe/open-faced-parmesan-breaded-chicken-sandwich-36932 (may not work)