Heat olive oil in a saucepan over medium heat.

Add the onion and cook until soft, about 5 minutes.

Add garlic and cook for another minute.

Pour in the red wine and allow it to simmer until reduced by about half.

Stir in the crushed tomatoes, tomato paste, oregano and basil. Season with salt and pepper.

Simmer gently for 30–40 minutes until the sauce thickens and develops deep flavour.

Lightly brush eggplant slices with olive oil and season with salt.

Grill in a hot pan or under the grill until softened and lightly charred on both sides.

Set aside.

Season chicken breasts with salt and pepper.

Heat olive oil in a large pan over medium-high heat.

Sear the chicken for about 4–5 minutes per side until golden with good colour.

The chicken does not need to cook through — it will finish in the oven.

Set aside.

Preheat the oven to 180°C / 350°F.

Spread a little tomato sauce on the bottom of a baking dish.

For each portion layer:

Chicken breast

Grilled eggplant slices

Parma ham

Spoonful of tomato sauce

Mozzarella

Repeat for all chicken breasts.

Bake for 20–25 minutes, until the cheese is melted and bubbling and the chicken is cooked through.

Allow to rest for a few minutes before serving.