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Place chicken between sheets of baking paper and gently pound until a 1/4 inch thick. Place flour on a plate. Whisk egg and milk in a shallow bowl. Combine crumbs and half the parmesan on a plate. Dip chicken in flour, shaking off excess. Dip in egg mixture, then in crumb mixture to coat. Place on a plate. Cover with plastic food wrap and chill for 15 mins. Meanwhile, heat half the oil in a large frying pan over moderate heat. Cook eggplant, in batches, for 2-3 mins each side or until tender. Drain on paper towels. Add remaining oil to pan and heat over moderate heat. Cook chicken, in batches, for 2 mins each side or until golden. Transfer to a heatproof plate. Preheat oven to 400°F. Grease a 8 cup rectangular ovenproof dish. Spoon half the tomato sauce over base of prepared dish. Arrange chicken in a single layer in dish. Top each piece of chicken with 2 tbsp of remaining tomato sauce, then 2 slices ham and a slice of eggplant. Sprinkle with mozzarella and remaining parmesan. Bake for 25-30 mins or until golden and cooked. Sprinkle with oregano and serve with salad.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar