Slice eggplant into 4 pieces lengthwise, 1/2 inch thick. Salt and rest for 10 mins, then pat dry.

Flatten chicken breasts between plastic wrap with a meat tenderizer. Season with salt and pepper.

Preheat oven to 400°F, line baking sheet with parchment paper.

Mix almond flour, onion powder, oregano, salt, and pepper in one bowl. Whisk egg in another bowl.

Dip chicken in egg, then coat in almond mixture. Place on one side of baking sheet, drizzle with 1 tbsp olive oil. Brush eggplant with 2 tbsp olive oil, place on other side.

Bake chicken and eggplant 15 mins, flip, bake 12-15 mins until golden and tender.

Heat 1 tbsp olive oil in a pan, cook garlic until soft. Add passata and red wine, simmer 10-15 mins until thickened. Season with salt and pepper.

Spread half of sauce in baking dish. Arrange chicken, eggplant, and prosciutto. Top with remaining sauce, mozzarella, and Parmesan.

Bake 10-15 mins until cheese melts and browns.

Serve hot, garnished with fresh basil.