Eggplant or Chicken Parmesan

One of the things I bought last week at Whole Foods was a bag of Glutino wheat-free pretzels. Some folks go for chocolate or sweets when they have a craving, me?, I go for crunchy, salty things. So, on an impulse, I grabbed up a bag of these pretzels and whisked them on down to Ajo for the "what if"...

Well, I was thinking I could use them as a replacement for bread crumbs, for crusting things, etc. And today I believe I have arrived at an idea: I'll use them to make eggplant parmesan or chicken parmesan. Immediately, I thought, okay, well, I need to be aware of any pitfalls to using them as a crust and started googling it. Within minutes, I found a reference to Rachel Ray's Pretzel-Crusted Chicken and Zuchinni -- PERFECT! I'll use my gluten-free pretzels and run with Rachel Ray's recipe. I plan to serve it with quinoa pasta (and I'm not going to tell my guest what I've done). Hopefully she enjoys the meal and doesn't walk away from the meal starving (DQ anyone?).

I love it when a plan comes together... I will post the recipe once I have it formulated. And of course, photos will follow.