Chicken casserole with eggplant Preparation: 1. Wash eggplant, cut off the tails and dry. Cut them lengthwise into thin strips, put in a bowl, season with salt and leave for 20-30 minutes. From eggplant to drain the resulting juice. Wash the chicken breasts, dry well and cut each into 4 pieces. Chicken pieces to put in the package (or between two layers of edible film) and discourage. Chops a little salt and pepper. 2. Tomatoes wash, dry, cut the stalk and cut into rings. Garlic peel and finely chop. Greens wash, dry and chop. Grate the cheese on terke.V pan heat a little oil, put strips of eggplant and fry for 2-3 minutes on each side. Eggplant pass on a paper towel to remove excess fat. 3. baking dish greased with oil and put a layer of eggplant slightly overlapping each other. On top lay a batted chicken. Then again, eggplant and chicken again. Then put slices of tomato. Tomatoes are a little salt and pepper and sprinkle with chopped garlic and herbs. Sprinkle with cheese. 4. Put the form in the preheated 180 ° C oven and bake for 20-25 minutes. Take out the form with gratin from the oven, let stand 10 minutes and serve. JOIN VSP GROUP PARTNER PROGRAM: https://youpartnerwsp.com/ru/join?88108