What you need:

2 tablespoons olive oil
1 medium eggplant, cut into 8 slices
1 pound boneless, skinless chicken breasts(cut into 8 pieces and pounded into cutlets)
1/2 cup flour
1 tablespoon olive oil
1 tablespoon butter
8 sage leaves (more if also used for garnish)
4 slices prosciutto (cut in half)
4 cloves garlic, sliced
1/2 cup white wine
1 cup chicken stock
1/2 can San Marzano tomatoes and juice chopped in cuisinart
6 ounces fresh mozzarella or fontina cheese, cut into thin slices

What you do:

Brush the eggplant slices with olive oil and bake at 400 degrees for 20 to 30 minutes or until tender and set aside.
Heat the butter and olive oil in a skillet. Dredge the chicken breasts in four and saute in the skillet for about 2 minutes per side. Remove the chicken and set aside.

Saute the garlic in the same skillet you used for the chicken for about 2 minutes. Add the wine and cook until almost evaporated, add the chicken stock and tomatoes and cook for about 5 minutes.

In a casserole, layer the pieces of cooked chicken, piece of sage, slice of prosciutto, slice of cooked eggplant, top with some of the tomato sauce, then cheese, then the rest of the tomato sauce.

Bake in a 425 degree oven until the cheese is bubbly and starting to brown.