Chicken Saltinbocca

1. 1 eggplant, cut into 6 thin lengthwise slices
2. 6 chicken scallopine
3. 1/2 cup all-purpose flour, for dredging
4. 2 tablespoons unsalted butter
5. 2 tablespoons extra-virgin olive oil
6. Salt
7. 6 thin slices mozzarella
8. 3 tomatoes, peeled, seeded and chopped
9. freshly ground black pepper
10. 1/2 teaspoon oregano
11. 1/2 teaspoon marjoram

Cook the eggplant slices on a hot grill until browned on both sides, turning once. Dredge the chicken in the flour and shake off the excess. Melt the butter with 1 tablespoon of the extra-virgin olive oil in a wide skillet; add the chicken. Cook for 3 minutes on one side, turn, season with salt and cook for 3 more minutes. Place 1 eggplant slice on each piece of chicken, top with 1 slice of mozzarella, and cover; cook until the mozzarella melts, about 3 minutes. Meanwhile, heat the remaining olive oil in another skillet. Add the tomatoes, salt, and pepper; stir in the oregano and marjoram. Cook 5 minutes. Serve the chicken hot, with the tomato sauce. Serves 6.