Preheat oven to 400 degrees F.

In a pie plate, mix parmesan cheese, bread crumbs, garlic powder, and Italian seasoning.

Stir 1 tablespoon of Italian dressing into the bread crumb mixture.

Pour the remaining Italian dressing into a separate pie plate.

Cut eggplants lengthwise in half and then crosswise into 8 slices each.

In a medium bowl, toss chicken pieces with flour until evenly coated.

Dip eggplant slices and chicken pieces, one at a time, into the Italian dressing and then into the bread crumb mixture, turning to evenly coat each piece.

Lightly press the crumb mixture onto the chicken and eggplant to secure it.

Cover a baking sheet with parchment paper.

Thread 2 eggplant slices and 2 chicken pieces alternately onto each of 16 skewers.

Place the skewers on the prepared baking sheet.

Bake for 23 to 25 minutes, or until chicken is done, turning after 15 minutes.

Meanwhile, heat marinara sauce in a saucepan.

Serve the skewers with the heated marinara sauce.