Chicken Eggplant Sorrento

From Claudia's kitchen at What's Cookin' Italian Cuisine
Chicken Eggplant Sorrento
3 Boneless Chicken Breasts sliced thin in medallion round
1/2 teaspoon garlic powder
1 large eggplant washed, skin removed every other inch to leave on stripes and sliced in 1/2 inch thick pieces
1 16 oz of ricotta mixed with 1 egg, 1 tablespoon parsley and 1/2 teaspoon salt, pepper 1/4 cup of mozzarella cheese, mix all together set aside.
1/2 cup white wine
2 16 0z cans of crushed tomatoes add 3 cloves of minced garlic, 1/2 teaspoon each parsley, basil, oregano, pepper, and a pinch of sugar
grating cheese
2 cups olive oil
1/2 cup seasoned flour (1/2 teaspoon each parsley, oregano, garlic powder, cayenne pepper)
1 container of Italian seasoned breadcrumbs
shredded mozzarella
2 large plastic bags

In a large plastic bag, add 1/2 cup of seasoned flour. Dip sliced eggplant into oil then seasoned flour, place on a greased cookie sheet, drizzle with olive oil and bake at 400 till brown and crisp.
Slice chicken breast thin, around 1/2 inch thick, dip in olive oil and then in a large plastic bag add seasoned Italian bread crumbs and grated cheese. Bake at 400 till browned and crispy.
Oil a large lasagna style pan, layer the ingredients starting with chicken. Top with one piece of eggplant, seasoned ricotta, more mozzarella and grating cheese. Mix crushed tomatoes with white wine, top chicken with sauce and more mozzarella and bake at 400 till cheese is melted. Around 20 minutes.
Serve with bow tie pasta topped with rest of the tomato wine sauce, grating cheese on top.