Pat chicken dry with paper towel. Flatten each fillet lightly with a rolling pin and slice diagonally into 2 or 3 slices. Dust chicken lightly with seasoned flour, shaking off any excess.
Heat oil in a large frying pan on low. Cook rosemary for 2 minutes. Increase heat to medium and sauté chicken in batches for 3 minutes each side, until golden. Remove chicken. Add lemon rind and juice. Return chicken to pan and cook for 4-5 minutes, turning frequently, until cooked through.
Place eggplant on serving plates and top with chicken. Drizzle with pan juices and serve with salad.