Sweat the eggplant wedges by sprinkling with salt and letting sit for 15 minutes, then pat dry.

Dredge eggplant in flour, dip in beaten eggs, and coat with panko breadcrumbs.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat and fry eggplant until golden brown on all sides; set aside.

Season chicken strips with salt and pepper, then sear in the same skillet until cooked through (internal temperature 165F).

Cook fettuccine in boiling salted water according to package directions until al dente.

In a food processor, blend feta cheese, cream cheese, and 1/4 cup of heavy cream until smooth.

In a large saucepan, simmer remaining heavy cream and garlic for 3 minutes; whisk in the whipped feta mixture and Parmesan until thickened.

Incorporate red pepper flakes into the sauce.

Toss the cooked pasta with the spicy whipped feta alfredo sauce until evenly coated.

Divide pasta into bowls, top with sliced chicken and crispy eggplant wedges, then drizzle with chili oil and garnish with parsley.