You will need:
750 grams of eggplant
550 g chicken breasts
80 g mozzarella cheese
15 g of sunflower oil
200 g onions
Cut the eggplant slices. Season with salt and sprinkle with Italian herbs, put in the oven (180 degrees C).
Fry the onion in half the oil. In the other half of the oil to fry chicken breast, cut into cubes of about 1.5 x 1.5 cm.
Remove from the oven baking tray with eggplant, put them on the chicken, then the onions, sprinkle with grated cheese and send it back in the oven for another 15 minutes.