Creating Chicken Sorrentino requires careful preparation and attention to detail. Follow these simple steps to achieve the perfect dish:

1. Prep the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper.
2. Prepare Eggplant: For the eggplant, sprinkle with salt and let it sit for about 10 minutes to draw out excess moisture. Rinse and pat dry.
3. Dredge Chicken: Set up a dredging station with flour, beaten eggs, and breadcrumbs in separate shallow bowls. Coat each chicken breast first in flour, then dip in eggs, and finally coat in breadcrumbs.
4. Pan-Fry Chicken: Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for about 4-5 minutes on each side, or until golden brown. Remove and place onto a paper towel-lined plate.
5. Cook Eggplant: In the same skillet, add a little more olive oil if needed and fry the eggplant rounds until golden and tender. Set aside.
6. Layer Ingredients: In a baking dish, layer the fried chicken breasts. Top each with a slice of prosciutto, followed by the eggplant rounds. Pour marinara sauce over the layers, ensuring even coverage.
7. Add Cheese: Sprinkle shredded mozzarella and grated Parmesan cheese over the top, coating the dish generously.
8. Bake: Preheat the oven to 375°F (190°C) and bake the assembled Chicken Sorrentino for 20-25 minutes or until the cheese is bubbly and golden.
9. Rest and Garnish: Once removed from the oven, let it rest for a few minutes. Garnish with fresh basil leaves before serving.

These straightforward steps ensure that you can recreate this amazing Chicken Sorrentino in your kitchen without any hassle.