Eggplant prep: Trim off and discard stem and ends. Cut eggplant into thin slices the long way remembering we are making a layered lasagna-like casserole. Lay in single layers on cookie sheets; sprinkle with kosher salt and brush with olive oil. Bake at 375 degrees F. until browned. You can freeze or use right away after cooling to touch.
Sauce prep: Wash and core tomatoes, cut tomatoes in half, place in food processor. Process enough tomatoes to fill a Dutch oven. Cook till tomatoes are reduced (add paste if a thicker sauce is preferred). Add cooked onions, garlic and bell peppers. Add spices to your tastes.
Chicken prep: Use 2 flat pans- one with 2 eggs beaten with a little water added. The other pan contains bread crumbs. Drag skinless boneless thin fillets of chicken in egg mixture on both sides transfer to bread crumbs and coat both sides. Cook in avocado oil (oil of choice) on medium heat; brown both sides and drain on paper towels.
In large baking pan place an even layer of tomato sauce. Top tomato sauce with a layer of eggplant, then chicken, sprinkle Pamesan cheese over layer and repeat layers. Top with layer of mozzerella cheese.
Bake covered at 375 degrees for 45 minutes.
If you are a sampler of the fine seed purveyed here at NorthEastSeed, then this dish is nearly Home-Grown. For best taste - and full knowledge of what goes into your family's food - the tomatos, pepers, onions, garlic, basil, parsley should come from your garden.
Mangia!