Online Cooking Class - Five-Star Italian Feast

(Recipe feeds 4)
Eggplant Parmigiana:
3 aubergines / eggplants
1 garlic clove
1.25 L of Passata (preferably San Marzano Tomato sauce)
180g Fresh Mozzarella cheese
60g Grated Parmesan (preferably grate your own block)
2 tbsp of Extra Virgin Olive oil
Bunch of basil
Vegetable oil (for frying)
Salt

Pollo alla Cacciatora (Chicken Stew):

4 Bone-in, skin on chicken thighs
4 drumsticks
Olive oil
1/2 cup white wine
1/2 cup pitted black olives (Taggiasca recommended)
1 red chili
1 spring of rosemary,4 sage leaves, 3 springs thyme
Sofrito Base:
1 onion
1 carrot
1 small celery stalk
3 cloves garlic
For sauce:
1 cup chicken stock (or vegetable stock)
150 ml of white wine vinegar (to taste)
Parsley
Salt and pepper (to taste)
Sourdough bread (to eat with the chicken)

Budino:

5 large egg yolks
2 cups heavy cream
1/2 cup granulated white sugar
1/4 tsp salt
3 tbsp ground coffee or instant coffee
1 cup semi sweet chocolate chips

Garnish:
Espresso Cream
Coffee beans (optional)
Chocolate shavings (optional)

Espresso Cream:
1.5 teaspoon espresso powder
2/3 cup 35% heavy cream (cold)
1 tablespoons icing sugar sifted
0.5 teaspoon vanilla extract
a pinch of salt

Cutting Board
Sharp chefs knife
Measuring cups and spoons
Scale
Baking Dish (9x13 inch or similar size)
Large frying pan or deep skillet (for frying eggplant)
Plate lined with paper towels (for draining fried eggplant)
Slotted spoon (for lifting fried eggplant from oil)
Oven
Grater (Parmesan cheese)

Large skillet and Lid (for braising chicken)
Small bowl (for cornstarch slurry)
Ladle (for serving)

Medium saucepan
Whisk
Stand mixer with whisk attachment or electronic whisk ( optional but recommended)
Heatproof ramekins or bowls for setting pudding
Refrigerator
Piping bag with tips (optional for plating cream)