Paleo chicken and eggplant Parmesan

Tonight's dinner was an awesome paleo adaptation to my favorite Italian dish, eggplant Parmesan. I used to go to my favorite Italian restaurant about once a week and have it.its been about 2 years since I've actually even eaten there, but this paleo eggplant Parmesan reminded me of that delicious meal.

For this recipe you will need:
For the chicken:
1 package of thin cut boneless, skinless chicken breast
2 tablespoons olive oil
Salt and pepper
Toni's seasoning

For the eggplant:
1 large eggplant
1.5 cups almond flour
2 eggs
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp Italian seasoning
1/2 tsp Toni's
1/2 cup olive oil

For the sauce:
1 can diced tomatoes
1 onion, chopped
2 cloves garlic
1 can tomato sauce
Salt and pepper

Start by combining all sauce ingredients over medium heat and let simmer together for 30 minutes or so. Next, season and grill your chicken in a skillet in the 2 tablespoons of olive oil. Once chicken is cooked set it aside.
Slice eggplant into rounds. Salt eggplant and place rounds in between 2 paper towels. (this will eliminate any bitterness that might be in the eggplant).Whisk your 2 eggs together in a bowl. Mix your almond flour, garlic powder, salt, Italian seasoning, and Toni's in a separate bowl. Now dip each individual eggplant round into the egg and then the almond flour mixture. Cook in a skillet with olive oil until brown. Add olive oil to skillet as needed to cook the eggplant.
Preheat oven 350. In a baking dish stack a layer of chicken, a layer of sauce, a layer of eggplant. Do this until you run out. Bake at 350 for 25-30 minutes.