For the roasted eggplant 

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. 
2. Slice the eggplant into ¼ inch slices. You only need 4 slices so you might have some leftovers here. 
3. Arrange the slices on the prepared baking sheet
4. Drizzle both sides of each slice with olive oil and season with sea salt and ground black pepper
5. Bake for 10 minutes. 
6. Remove the roasted eggplant from the oven and keep the heat on. You will bake the chicken at the same temperature.  

For the chicken

1. Season the chicken with sea salt and ground black pepper 
2. Heat a large heavy-bottomed, oven-safe skillet to medium-high heat 
3. Add the olive oil and let it heat up for about 30 seconds.  
4. Add the chicken to the pan. Sear for 2 minutes on one side before flipping and searing for an additional 2 minutes on the other side. 
5. Remove the chicken from the pan and set aside. 

For the sauce

1. Add the butter to the pan to melt. 
2. Add the onions, season with ½ teaspoon salt, and sauté until translucent. 
3. Add the diced tomatoes, ½ teaspoon sea salt, ground black pepper, garlic powder, dried oregano, dried parsley, and dried basil to the skillet and give it all a stir. 
4. Bring the sauce to a boil.
5. Reduce the heat to low and simmer for 15 minutes.
6. Remove the skillet from the heat. 
7. Add the cream and stir to incorporate. 

For assembly and baking 

1. IF USING STORE-BOUGHT SAUCE: Add the sauce to a large, heavy-bottomed, oven-safe pan and heat over medium-high heat until bubbling. Remove from the heat and continue with the recipe. 
2. Add the seared chicken back to the pan and spoon a bit of sauce over each piece. 
3. Top each breast with 1 slice of prosciutto, one slice of eggplant, and 2 slices of fresh mozzarella. 
4. Distribute the shaved pecorino and shaved parmesan evenly over the entire creation. 
5. Bake for 15 minutes.