Chicken breast baked with eggplant and tomatoes

Baked chicken you can touch your fingers ..)

Ingredients

• chicken breast (fillet) 500 g
• eggplant 2-3 pcs
• tomatoes 2-3 pcs
• cheese 150-200 g
• 1 clove garlic
• sour cream or mayonnaise
• parsley
• vegetable oil for frying
• salt
• freshly ground pepper

Directions

1. Wash the eggplants, cut the tails, rinse and dry again.
2. Cut the eggplants lengthwise, into thin strips (it is convenient to cut with a vegetable cutter or a sharp knife).
3. Put the strips of eggplant in a bowl, salt and leave for 20-30 minutes.
4. Drain the resulting juice from the eggplant.
5. Heat some vegetable oil in a frying pan, put the strips of eggplant and fry for 2-3 minutes on each side.
6. Transfer the eggplants to a paper towel to get rid of excess fat.
7. Grease a baking dish with oil and lay out a layer of eggplant slightly overlapping each other.
8. Wash the chicken breast, dry well and cut each half of the breast across into 2-3 pieces.
9. Put chicken pieces in a bag (or between two layers of cling film) and beat off slightly (!) (Chop thickness ~ 7 mm).
10. Season the chops with a little salt, pepper and place in a baking dish on the eggplant.
11. Put the eggplant layer on the chicken fillet again.
12. Wash, dry the tomatoes, cut the stalk and cut into rings.
13. Peel the garlic and chop finely.
14. Wash, dry and chop the greens.
15. Grate cheese.
16. Place circles of tomatoes on eggplants.
17. Season the tomatoes with a little salt, pepper and sprinkle with chopped garlic and herbs.
18. Grease a layer of tomatoes with sour cream or mayonnaise.
19. And sprinkle with cheese.
20. Place the dish in an oven heated to ~ 180 ° C and bake for ~ 20-25 minutes.
21. Remove the casserole dish from the oven, let stand for ~ 10 minutes and serve, sprinkle with chopped herbs.