1/2 cup flour 1/8 teaspoon garlic powder 1/4 teaspoon pepper 2 teaspoon salt 1 fryer, disjointed 3/4 cup vegetable oil 1 eggplant in 1/4 inch slices 1 can (16 oz) tomatoes 1 can (4 oz) mushrooms 1 onion, sliced 1/4 teaspoon rosemary 1 small green pepper, chopped
Combine first 3 ingredients, half of salt. Use to coat chicken. Brown chicken in vegetable oil in large skillet or Dutch oven, remove. Brown eggplant. Combine all ingredients. Cover and cook over low heat 20 to 25 minutes. 6 servings.
