Step 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.

Step 2

Grate 1/2 cup of fontina cheese and set aside.  Squeeze 14 ounces of tomatoes in a bowl 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!