Eggplant or Chicken Parmesan

1 lg. eggplant or about 1 1/2 lbs chicken tenders or breasts
1/4 c milk
1/4 tsp garlic salt
1 c Italian bread crumbs (2 c. whole crutons blended or Ritz crackers and add a tsp of Italian seasoning)
1 jar spaghetti sauce
3/4 large red pepper, diced
1-2 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese

Preheat broiler.  Cut eggplant 1/4" thick or cut chicken so it's not so fat.  Dip in milk then coat in crumbs mixed with garlic salt.  Place on sprayed cookie sheet.  Broil 5 minutes on each side.

Remove from oven and decrease it to 325.

Spread 1/4 c. sauce on bottom of 9x13" pan.  Top with eggplant/chicken and remaining sauce. Top with peppers and rest of the sauce.   Sprinkle with cheeses.

Bake for 40-60 minutes or until cooked through and cheese is browned.  (Covered, uncover last 10 min.)
Serve over spaghetti or egg noodles.