Eggplant- chicken Alfredo nachos

(Inspired by: eggplant/ chicken Parmesan)

Serves: 4

4 boneless, skinless chicken breast
1 Eggplant, peeled and sliced crosswise 1/4 inch thick
1 c. Shredded mozzarella cheese
1/3 c. Shredded Parmesan cheese
1/3 c. Panko bread crumbs
1/2 onion, diced
2 clover garlic, finely chopped
2 Tbsp. Vegetable oil
2 c. Alfredo sauce
2 eggs, beaten
1/3 c. Fresh chopped tomatoes
5/8 (12oz.) Tortilla chips
1 c. Lettuces

Directions:

1. Place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. Let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. In a medium sized skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.

2. Once chicken is fried, Pour beaten eggs into a shallow bowl; combine panko bread crumbs in a shallow bowl. Dip eggplant into beaten egg and press into panko crumbs to coat, place breaded eggplant into skillet and fry until eggplant is soft, about 15 minutes.

3. After chicken and eggplant is fried up, cut into cubes and assemble the nachos.