Dd's Chicken Eggplant Parmesan

I love eggplant and this looks totally awesome!

Didi says: "It really is easy . . . "
I say:  "Uh-huh."

Sauce:

1 small onion, chopped

1/4 cup olive oil

2 garlic cloves, minced

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) diced tomatoes

1/2 cup chicken broth

1/4 cup tomato paste

2 TB minced fresh parsley

2 tsp. sugar

1/2 tsp. salt

1/2 tsp. dried basil

1/4 tsp. black pepper

1/8 tsp. crushed red pepper flakes 

Chicken:

2 large skinless, boneless chicken breast

kosher salt

½  cup all-purpose flour

2-3 TB extra-virgin olive oil, divided

Eggplant:

1 small eggplant, ½-inch thick slices

2 large eggs, lightly beaten

½-3/4 c. seasoned bread crumbs

½ c. grated Parmesan cheese

½ tsp. garlic salt

¼ tsp. pepper

Leftover cooked spaghetti

1 cup mozzarella cheese, shredded

½ cup Romano cheese, grated

½ cup parmesan cheese, grated

Preheat oven to 375°. 

Sauce: In a large saucepan, sauté onion in oil. Add garlic; cook 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally, 20-25 minutes. 

Chicken: Slice chicken breasts in half crosswise into 4 cutlets. Lightly pound between sheets of plastic wrap until about ½" thick. Season with salt. Place flour in a medium dish Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate. Heat oil in a large skillet over medium-high.  Cook chicken until browned, about 2 minutes. Turn over and cook on the other side just until chicken is cooked through, about 30 seconds. Set aside

Eggplant: Sprinkle eggplant with salt; let stand 20-30 minutes. 

Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic salt and pepper. Dip eggplant in eggs, then bread crumb mixture. Bake 15 minutes; turn eggplant over and continue baking 10-12 minutes.

Assembly: Spoon ½-3/4 cup sauce into an ungreased 9x13-in. baking dish. Spread cooked spaghetti onto sauce. Top with 4-6 pieces of eggplant.  Spoon ½-3/4 cup sauce onto eggplant. Top with chicken.  Spoon sauce as desired onto chicken. Top with mozzarella cheese. Sprinkle with Roman and Parmesan cheese. Cover and bake until bubbly, 30-35 minutes. Serves 4-6.