Trim the ends off the eggplant and slice into 1/4-inch-thick long slices. Sprinkle both sides with kosher salt and let sit for 15 minutes on paper towels.

Trim and butterfly the chicken breast halves, then cut each in half to yield six 1/4-inch-thick portions; alternatively, pound to 1/4-inch thickness.

Wipe off excess salt from the eggplant slices after sitting.

Beat eggs with water in one pie plate. In another, mix flour, table salt, and white pepper.

Dip eggplant slices first in egg wash then in flour mixture; set aside. Repeat the same process for chicken portions.

Preheat oven to 350°F.

Heat half the vegetable oil and two tablespoons of olive oil in an ovenproof skillet over medium-high heat. Cook half the eggplant slices 2-3 minutes per side until cooked but not too dark. Drain on paper towels and repeat with remaining oils and eggplant.

Carefully wipe out skillet fat with paper towels using tongs.

Return skillet to medium heat and add two tablespoons olive oil. Sear half the chicken 1 1/2 minutes per side; drain on paper towels. Repeat with remaining olive oil and chicken. Chicken will finish cooking in oven.

Add onions to skillet and cook 2 minutes, then add garlic and cook 1 minute.

Pour in Marsala wine and cook until evaporated, about 1-2 minutes.

Add chicken stock and reduce by half, about 10 minutes.

Add crushed tomatoes, tomato paste, salt, black pepper, and red pepper flakes; simmer for 15 minutes, stirring occasionally.

Remove from heat and stir in butter.

Reserve 1 1/2 cups of sauce for later use.

Place seared chicken pieces over the remaining sauce in the skillet.

Layer sliced Fontina cheese over each chicken piece.

Cut fried eggplant slices to fit chicken pieces and place atop cheese.

Sprinkle Romano cheese over eggplant, then evenly distribute prosciutto slices.

Pour reserved sauce over each portion, about 1/4 cup each, then top with Provolone cheese.

Bake uncovered for 15 minutes, then broil 1-2 minutes to brown cheese tops.

Serve immediately.