- 1 medium eggplant;
- 2 chicken;
- 15 cherry tomatoes;
- 1 tbsp soy sauce;
- 150 g of hard cheese;
- clove of garlic;
- sunflower oil for lubrication;
- ½ Tsp of salt.
- Chicken fillet wash, ispolzovatj with a sharp knife, folded into a deep bowl, pour soy sauce, stir and leave to marinate at least 60 minutes.
- Eggplants wash, wipe with paper towel, cut into slices thickness of 0.5 cm, put in a wide capacity to prisolit, stir and leave to stand until until you stand out juice. If the juice from the eggplant not to release it in the finished dish it will taste bitter.
- Take a rectangular baking dish, wipe it dry with a paper towel and liberally grease with butter.
- Rings of eggplant dry with paper towels. ½ Portion of the rings to spread a little bit of overlap evenly to the bottom of the form.
- Cheese cut into thin slices or RUB on a large grater. Half the cheese spread over the layer of eggplant.
- On top of the cheese thickly, but evenly spread out slices of marinated meat.
- All the cherry tomatoes washed and cut in half. If the tomatoes do not, you can use 3-4 regular tomatoes, wash them, cut into rings, and rings – half rings. Halves of tomatoes evenly spread on fillet.
- Again on top of the tomatoes place a layer of eggplant on top of the eggplant – cheese layer.
- The contents of the form, to bake 45 minutes in preheated oven at 160 degrees.
- After this time, the eggplant, remove from the oven, cool slightly, decorate with greens, optional sprinkle with chopped garlic and immediately right on the form to bring to the table.