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1
Grease a 9x13-inch baking dish.
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2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and transfer pasta to the prepared baking dish.
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3
Place eggplant slices in a large pot of lightly salted water. Let eggplant soak to help remove some of the bitterness, about 30 minutes. Drain and pat eggplant strips with a paper towel to dry; transfer to a baking sheet. Brush eggplant with about 2 tablespoons olive oil; season with 2 teaspoons garlic powder, salt, and pepper.
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4
Heat a large skillet over medium-high heat; saute eggplant until slightly browned, 5 to 10 minutes. Spread cooked eggplant over pasta.
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5
Pour 2 tablespoons olive oil into the same skillet; saute onion and mushrooms until tender, 5 to 10 minutes. Spread onion mixture over eggplant layer.
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6
Season chicken thighs with garlic powder, salt, and pepper to taste.
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7
Pour remaining 2 tablespoons olive oil into the same skillet; cook chicken until browned, about 5 minutes per side. Arrange chicken on the onion layer.
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8
Preheat oven to 400 degrees F (200 degrees C).
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9
Pour wine into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add water, tomato paste, oregano, basil, and rosemary leaves; cook and stir until sauce is smooth and thickened, about 5 minutes. Add chicken to the sauce, cover skillet, decrease heat to low, and simmer while oven preheats, 5 to 10 minutes.
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10
Arrange chicken atop the onion layer and pour sauce over chicken and vegetables. Cover dish with aluminum foil.
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11
Bake in the preheated oven until chicken is no longer pink and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted in the thickest part of chicken should read 165 degrees F (74 degrees C). Sprinkle Parmesan-Romano cheese over chicken.
