Preheat oven to 400°F. Place rack in middle position.
Season the chicken cutlets with salt and black pepper on both sides.
Hold the eggplant on its side and slice it lengthwise into equal sized pieces, about 1/2 inch thick. Only use four slices from the inside of the eggplant. Brush each side of the eggplant slices with a little bit of olive oil. Place the eggplant slices onto a baking sheet lined with parchment paper and roast in the oven for 7 to 8 minutes. Brush each side of the eggplant slices again with olive oil and place back in the oven for 10 to 12 more minutes. The eggplant should have a golden brown color on both sides.
Meanwhile, add a drizzle of olive oil into an oven safe frying pan and heat over medium to high heat. Place the chicken cutlets into the frying pan and fry for 3 minutes on each side. Remove from the frying pan and set aside on a dish. Leave the frying pan on the side, you will use it in the next step step.
Once the chicken cutlets and eggplant slices are both ready, add a couple of scoops of the tomato sauce to the frying pan, enough to cover the bottom of the pan. Place the chicken cutlets on top of the tomato sauce. Place one slice of prosciutto on top of each chicken cutlet. Place an eggplant slice on top of the prosciutto. Add a scoop of tomato sauce on top, enough to cover the eggplant. Layer the fontina cheese slices on top.
Place the pan in the oven and cook at 400° for 10 minutes. Remove from the oven and enjoy!