Layered Chicken and Eggplant with Italian Cheeses and Marinara

Ingredients

• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/4 tsp crushed red pepper flakes
• 28 oz crushed San Marzano tomatoes
• Salt, to taste
• 8 fresh basil leaves
• 2 medium eggplants, sliced 1/4-inch thick
• Salt, for draining eggplant
• 4 boneless, skinless chicken breasts, pounded thin
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 1 1/2 cups Italian seasoned breadcrumbs
• 1/2 cup grated Pecorino Romano cheese
• 2 tbsp chopped flat-leaf parsley
• 1/2 tsp freshly ground black pepper
• Neutral oil for frying
• 1 cup grated Parmigiano Reggiano
• 1 1/2 cups shredded whole milk mozzarella
• Hand-torn basil leaves, for garnish