Chicken parmigiana with pan-fried eggplant recipe

Ingredients

• 3 single chicken breast fillets, halved horizontally
• 1/3 cup plain flour
• 1 egg
• 1/4 cup milk
• 1 cup soft fresh breadcrumbs
• 1/2 cup shredded parmesan
• 1/2 cup vegetable or olive oil
• 1 medium (400g) eggplant, thinly sliced crosswise
• 2 cup passata
• 12 thin slices ham
• 3/4 cup grated mozzarella
• 2 tablespoon chopped oregano
• rocket salad, to serve