Directions: Place eggplant rounds on baking sheet & cook in 425 degree oven until lightly browned (spray sheet with coconut oil spray & drizzle 1-2 tsp coconut or olive oil on top before baking). Coat chicken in egg white & then lightly in panko/parmesan mixture. Cook in oiled saute pan (first coated with coconut oil spray & then with oil, 1 tbsp at a time. When chicken is cooked (2-3 min per side), put aside & add zucchini noodles to pan with some garlic and drizzle oil. Toss to coat & then cover & cook until desired consistency, approximately 3-5 minutes. to serve, place noodles on bottom of plate, then eggplant, chicken & top with a slice of eggplant & some sauce.