1hr 30min · 10 servings Chicken & Eggplant Parm Lasagna Ingredients: 2 cups extra-virgin olive oil, divided, plus more for drizzling • 8 large eggs • 4 cups Italian breadcrumbs • 1 teaspoon kosher salt, plus more for seasoning • 1/2 teaspoon freshly ground black pepper, plus more for seasoning • 1/2 teaspoon ground fennel • 6 to 8 boneless, skinless chicken cutlets • 1 large Italian globe eggplant, cut crosswise into 1/4-inch-thick slices (12 to 16 slices) • 4 cups store-bought tomato sauce • 14 no-boil lasagna noodles • 1 pound grated 4-cheese blend (mozzarella, provolone, Asiago, fontina) • 1/2 cup small basil leaves 1 cup whole milk ricotta cheese Steps: 1. Preheat oven to 350 degrees, and set an oven rack in the middle position. 2. In a large, nonstick frying pan o