Ingredients

• 1 medium eggplant
• 4 tablespoons extra virgin olive oil , divided
• 0.75 teaspoons salt , divided
• 0.75 teaspoons ground black pepper , divided
• 0.25 cups all purpose flour
• 4 , 5-ounce
• 0.25 cups onion
• 2 cloves garlic , minced
• 0.5 cups chicken stock
• 0.25 cups marsala wine
• 1 , 15-ounce
• 4 slices prosciutto
• 0.5 cups shredded fontina cheese
• 0.25 cups Pecorino Romano cheese
• chopped fresh basil , for ganish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Slice eggplant lengthwise into four 1/4-inch thick slices. Reserve remaining eggplant for another use.
3. 3 Brush eggplant slices evenly with 1 tablespoon olive oil. Evenly season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set on the prepared baking sheet.
4. 4 Roast in the preheated oven until tender and lightly browned, 20 to 22 minutes.
5. 5 Add flour to a large shallow bowl. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour until fully coated.
6. 6 Heat 2 tablespoons oil in a 12-inch oven-proof skillet over medium-high heat. Add chicken breasts to skillet and cook until lightly browned, 3 to 4 minutes. Flip and cook other side until lightly browned, 3 to 4 minutes. Remove chicken from skillet; set aside.
7. 7 Heat remaining 1 tablespoon oil in the skillet. Add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds.
8. 8 Pour chicken stock and marsala wine into the skillet. Bring to a boil and cook until liquid is reduced by half, scraping any browned bits from the bottom of the skillet, about 4 minutes.
9. 9 Reduce heat and add crushed tomatoes. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Simmer until sauce comes together, about 5 minutes. Reserve 1/4 cup sauce.
10. 10 Return chicken to the skillet. Top each chicken breast with 1 slice prosciutto, 1 slice cooked eggplant (folding to fit, if needed), 1 tablespoon reserved sauce, 2 tablespoons shredded fontina cheese, and 1 tablespoon grated Pecorino Romano.
11. 11 Transfer skillet to the oven and bake until cheese is melted and chicken is cooked through (165 degrees F or 74 degrees C), about 10 minutes.
12. 12 Serve topped with chopped herbs.

Nutrition per serving