!! Use GLUTEN-FREE pasta for KT and gluten free breadcrumbs

Preheat the oven to 350 degrees F. Cut chicken into cutlets. Pound chicken breasts to 1 cm thickness. Season chicken with salt, black pepper, garlic+onion powder, paprika.
Cut eggplant and coat with salt, let sit for ~30 minutes (you should see water leave the eggplant). After the time, rinse, pat dry and season like chicken.
Beat eggs until homogeneous.

Cook pasta according to instructions on package (in salted water). As pasta is softening up, add the broccoli to it so that they cook together. When finished, strain and add 2 tbsp olive oil, and salt and black pepper to taste.

Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Individually dip chicken into egg, then breadcrumbs (each time shaking off excess) and fry like the eggplants. Test each if seasoned enough, add salt and/or pepper to fried items to taste.

Increase oven temperature to 400 degrees. Place cooked chicken breasts on trays. Place cooked eggplants on separate trays. Top with pasta sauce. bake until cooked though and crumbs are browned, about 25 minutes.

Serve with green salad and pasta.