- 1 medium firm eggplant (about 1 1/4 lbs.), ends trimmed, thinly sliced into 8 rounds
- Natural olive oil spray
- 8 slices (not shaved but deli sliced) prosciutto di Parma
- 4 boneless, skinless chicken breasts, tenders removed if needed, pounded to 1/4 to 1/2 inch thick
- 2 tablespoons butter
- 1 shallot, finely chopped
- 3 large cloves garlic, grated or finely chopped
- About 1/2 cup marsala
- 1 can (15 oz.) crushed tomatoes
- 2 - 3 tablespoons (a splash) cream
- 1/4 cup (a small handful) sage leaves, coarsely chopped
- 1 cup shredded Fontina (I like Fontina Val d'Aosta) or mild provolone
- 1 cup shredded low-moisture mozzarella
Preheat the oven to 475 degrees .
Preheat a large cast-iron skillet over medium-high.
Salt the eggplant and let drain on kitchen towels a few minutes. Pat dry and place on a rimmed baking sheet. Spray both sides with cooking spray and season with pepper. Roast until browned, 12 to 15 minutes.
Meanwhile, on a work surface, layer 2 slices prosciutto, shingling it a bit; repeat with the remaining prosciutto for a total of 4 piles. Working in two batches, add the prosciutto to the skillet and cook, turning once, until crispy, 45 seconds to 1 minute; transfer to a plate. Fold each pile in half.
Season the chicken with salt and pepper. Working in two batches, add to the skillet and cook, turning occasionally, until browned, about 6 minutes; transfer to a plate. Add the butter to the skillet. When it melts, add the shallot and garlic; cook, stirring constantly, until softened, about 30 seconds. Add the marsala, then stir in the tomatoes and cream.
Return the chicken to the skillet and spoon some of the sauce on top. Top each chicken breast with 2 slices of roasted eggplant and 1 folded pile of crispy prosciutto; top with the sage, then the cheeses. Bake until the cheese is melted and browned in spots, 3 to 5 minutes.