Eggplants baked with chicken
4 portions - 1 a serving contains approx. 320 kcal
3 eggplants
2 chicken fillets (after about and 50 g each)
a jar of dried tomatoes in brine (drained)
4 garlic cloves
2 spoons of olive oil
Herbes de Provence
salt, pepper
Wash eggplants, cut into slices about half a centimeter thick, sprinkle with salt and leave for 20 minutes. Rinse and dry the eggplants thoroughly, and then fry it (semi-hard) in olive oil. Cut the chicken fillets into four parts, sprinkle with herbs. Place one layer of eggplants in a greased ovenproof dish, sprinkle with chopped garlic and spices, put the chicken fillets on it, and on them dried tomatoes from the pickle and another layer of eggplants. Insert on 40-50 minutes into an oven preheated to 180 ° C.
