• Slice the top off the eggplant and cut into 4 slices lengthways, about 1/2 inch thick. Season generously with salt and leave to rest for 10 minutes while you make the chicken. This will remove the bitterness. Pat dry with a paper towel.
• Cover the chicken breasts in plastic wrap and pound with a rolling pin or meat tenderizer to flatten. Season well with salt and pepper.
• Preheat the oven to 400F and line a baking sheet with parchment. In a small bowl, mix the almond flour, onion powder, oregano, salt and pepper. In another bowl, whisk the egg.
• Dip each chicken breast into the egg mixture, coat completely in almond mixture and place on your prepared baking sheet on one side. Drizzle with 1 tablespoon of olive oil. On the other half of the pan add the eggplant and brush with 2 tablespoons oil on both sides.
• Bake the chicken and eggplant for 15 minutes on one side, flip and bake for another 12-15 minutes or until the chicken is golden brown and the eggplant is soft.

FOR THE SAUCE:

• Heat the remaining 1 tablespoon olive oil on a medium / low heat. Add the garlic and cook for 1 minute until soft. Add the tomatoes and red wine and bring to a simmer. Cook for about 10 - 15 minutes on a low heat until thick, seasoning with salt and pepper to taste.

TO ASSEMBLE:

• Add half the sauce to the bottom of a baking dish (9 x 13inch). Add the cooked chicken breasts on top of the sauce, followed by a slice eggplant then a slice of prosciutto.
• Top with the remaining sauce, mozzarella and parmesan and bake for 10 - 15 minutes until golden brown.
• Serve with fresh basil.