Layered Chicken Eggplant Feast (Print Version)

# Ingredients:

→ Main Components

01 - 1 pound Italian eggplant
02 - 1 1/2 pounds boneless skinless chicken breasts (3 breasts, about 8-ounces each)
03 - 1 teaspoon kosher salt (for eggplant)

→ Coating Mix

04 - 3 whole eggs with a splash of water
05 - 1 1/2 cups all-purpose flour
06 - 1 teaspoon table salt
07 - 1/2 teaspoon white pepper

→ Fats for Cooking

08 - 1/4 cup vegetable oil, split
09 - 1/2 cup extra virgin olive oil, split

→ Sauce Ingredients

10 - 2 cups roughly chopped yellow onion
11 - 1 tablespoon finely chopped fresh garlic
12 - 1/4 cup Marsala wine
13 - 1 cup chicken stock, preferably homemade
14 - 1 28-ounce can whole peeled San Marzano tomatoes, squished by hand
15 - 4 tablespoons tomato paste
16 - 1 teaspoon kosher salt
17 - 1/2 teaspoon freshly ground black pepper
18 - Pinch red pepper flakes
19 - 2 tablespoons butter

→ Dairy and Meat Toppings

20 - 8 ounces Fontina cheese, cut into 18 slices
21 - 1/2 cup grated Romano cheese
22 - 4 ounces sliced Prosciutto
23 - 6 ounces deli Provolone cheese slices

# Instructions:

01 - Cut off eggplant ends and slice lengthwise into quarter-inch pieces, making about six slices. Put them on paper towels, sprinkle both sides with the kosher salt and let sit for 15 minutes. After sitting, wipe the salt off both sides.
02 - Cut and butterfly the three chicken breasts, then split each one to make six pieces. Each piece should be about quarter inch thick. You can also flatten them with a meat mallet instead of butterflying.
03 - In one pie plate, mix eggs with a splash of water. In another pie plate, combine flour, table salt and white pepper.
04 - Dip each eggplant slice first in the egg mix, then in the flour mix and set aside. Do the same thing with all the chicken pieces.
05 - Line a sheet pan with paper towels. Turn your oven on to 350 degrees F.
06 - Heat a big oven-safe pan over medium-high heat with half the vegetable oil and two tablespoons olive oil. When it's hot, cook half the eggplant for 2-3 minutes on each side until done but not burnt. Move to paper towels. Do the same with the rest of the oils and eggplant.
07 - Take the pan off the heat. Using tongs and bunched up paper towels, wipe the inside of the pan. Keep your hands away from the hot stuff.
08 - Put the pan back on medium heat. Add two tablespoons olive oil and once hot, cook half the chicken for just 90 seconds per side. Move to the paper towel pan. Repeat with more olive oil and the rest of the chicken. Don't worry if the chicken isn't fully cooked - it'll finish in the oven.
09 - Right away add onions to the same pan and cook for two minutes. Throw in garlic and cook one more minute.
10 - Pour in Marsala wine and let it bubble away for 1-2 minutes. Add stock and let it cook down by half, about ten minutes.
11 - Dump in tomatoes, tomato paste, salt, pepper and pepper flakes. Cook for 15 minutes, stirring now and then. Take off heat and mix in butter. Scoop out 1½ cups of sauce and set aside.
12 - Arrange the six chicken pieces on top of the sauce in the pan. Layer each with Fontina slices. Trim the fried eggplant to fit on top of the chicken, overlapping if needed. Sprinkle with Romano cheese, then lay prosciutto slices evenly over everything. Top with the saved sauce (1/4 cup for each portion), then add Provolone cheese (one-ounce per portion).
13 - Bake without covering for 15 minutes then stick under the broiler for a minute or two until tops get golden. Serve right away.

# Notes:

01 - This fancy Italian meal stacks up flavors in layers that'll wow anyone you cook it for.
02 - Salting the eggplant isn't just for show - it pulls out the bitter taste and extra water before cooking.

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