Step 3
Cut both eggplants lengthwise in half, then cut each half crosswise into 8 slices. Toss chicken, in small batches, with flour until evenly coated, in medium bowl. Dip eggplant, then chicken, 1 piece at a time, in dressing, then in bread crumb mixture, turning to evenly coat each piece. Lightly press crumb mixture onto chicken and eggplant pieces to secure.