Directions

1. Preheat oven to 375f and place rack in middle. Slice eggplant lengthwise into 1/4" strips. Place eggplant on parchment paper lined baking sheet and coat eggplant with 4 Tbsp of olive oil and a sprinkle of salt and pepper. Bake eggplant for 20 minutes.

2. Grate 1/2 cup of fontina cheese and set aside. Place flour in dish with 1/2 tsp of kosher salt and 1/4 of black pepper. Mix well. Dredge dry cutlets into flour and coat completely. Shake off any excess.

3. Heat 2 Tbsp of butter and 2 Tbsp of olive oil on medium heat. After the butter melts sear the cutlets for 2 minutes per side, shaking pan to prevent sticking. Repeat for second batch if pan is not big enough. Set cutlets aside on paper towel lined plate.

4. In same pan add onion and garlic and saute for 3 minutes in 2 more Tbsp of olive oil. After 3 minutes add marsala wine and chicken stock to pan and turn heat to high. Bring to boil for 2 minutes and scrape the pan bits with a wooden spoon to dislodge.

5. Turn heat down to low and add the crushed tomatoes. Cook for 5 minutes and add 2 Tbsp of butter and stir it all together to finish the sauce. Remove most of the sauce from the pan and set aside.

6. Add cooked chicken to the pan. Top each cutlet with 1 slice of prosciutto. Cover the prosciutto with eggplant. Sprinkle both cheeses on to each piece dividing evenly. Place one Tbsp of sauce on each cutlet.

7. Bake the assembled chicken stacks in the oven for 8-10 minutes or until fully cooked through with nice bubbly cheese. Serve the remaining sauce on the side. Enjoy!