Chicken Eggplant Parmesan

Name: Chicken Eggplant Parmesan
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 5 cloves garlic (sliced); 2 28 ounce cans crushed plum tomatoes; 3 tablespoons extra virgin olive oil; 1/4 teaspoon crushed red pepper flakes; salt (to taste); 2 basil leaves; 2 cups olive or vegetable oil (or enough to fill up pan at least 1/2-inch high); 2 pounds chicken breast (butterflied and pounded flat); 1/2 cup flour (for dredging only); salt and pepper (to taste); 4 large eggs; 2 cups Italian seasoned breadcrumbs; 3 tablespoons Italian flat-leaf parsley (minced); 1/4 cup Pecorino Romano (grated); 1 large eggplant (sliced lengthwise 1/4-inch thick or less, salted for 1 plus hours - see notes below); 1 cup flour (for dredging only); 1/4 teaspoon black pepper; 1/2 cup Parmigiano Reggiano (grated); 3 cups mozzarella (shredded); 4 cups marinara sauce (from recipe above); 10 basil leaves (hand torn)