Juicy Chicken Sorrentino With Layers of Eggplant, Prosciutto and Cheesy Goodness

Ingredients

• 1 tablespoon water
• Pinch red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 60 g tomato paste
• 1 x 796 g can whole peeled San Marzano tomatoes, hand-crushed
• 240 ml chicken stock, preferably homemade
• 60 ml Marsala wine
• 120 ml extra virgin olive oil, divided
• 60 ml vegetable oil, divided
• 1/2 teaspoon white pepper
• 1 teaspoon table salt
• 1 teaspoon kosher salt (plus 1 teaspoon for eggplant)
• 180 g all-purpose flour
• 115 g sliced Prosciutto
• 2 tablespoons (30 g) butter
• 170 g sliced deli Provolone cheese
• 60 g Romano cheese, grated
• 225 g Fontina cheese, sliced into 18 pieces
• 8 large eggs
• 680 g boneless skinless chicken breasts (3 breasts, about 225 g each)
• 1 tablespoon fresh garlic, finely minced
• 2 cups (320 g) yellow onion, diced large
• 450 g Italian eggplant