In a large skillet heat 2 Tbl EVOO on medium high heat

Add Diced Onion, sauté til translucent

Add Sliced Garlic, Crushed Red Pepper, half of Parsley, 1 tsp salt, and Eggplant, and lemon juice, sauté for 5-7min at medium heat

Add Chicken Stock, Diced Tomatoes, and Crushed Tomatoes and capers, lower heat to a simmer

Bring a Large Pot of Water to Boil, then add pasta, and cook as instructed on package, reserve 1/2c pasta water, then strain pasta

In a shallow dish, beat 4-eggs

In a second shallow dish, add about 1/4 inch layer of bread Crumbs

In Second Large Skillet, Heat about 1/2 inch layer of Vegetable Oil on medium high heat

Placed Cutlets into Egg mixture, then spread flat onto Bread Crumbs, sprinkle additional bread crumbs over top of cutlets for even coat

Carefully add breaded cutlets into vegetable oil, fry til a golden brown then turn over.

While 2nd side is cooking place a slice of Ham, and a slice of provolone on top of each cutlet, once golden brown place cutlets on a plate line with paper towel in a single layer

Add Pasta water to Sauce

Plate Pasta, add Sauce to pasta, then add a cutlet to each plate, sprinkle with remaining parsley. Serve and enjoy