Boil and drain the fusilli in a colander. Place them at the bottom of a tray or baking tray. In oil, fry half the garlic and leave the other half for marinating the breasts.
In the same oil, pour in the tomato juice and pour it over the fusilli. Add the steaks or breasts to the oil to brown, then arrange them over the fusilli. Cover with the eggplants, which you've breaded in flour, egg and breadcrumbs and season with oregano and garlic.
Turn it 3-4 times in the oil and put it on the meat. Cover with thinly sliced bacon. On top of it, place pieces of thinly sliced mozzarella. Grate the cheese on and cover the tray with aluminum foil.
Bake for 45 minutes in an oven at a temperature of 392°F (200 °C). Take off the foil and grill for 10-15 minutes. Serve fusilli with chicken breasts in the oven with chilled white or red wine, according to consumer preference.