Servings: 3
Time for preparing: 1 hour
INGREDIENTS:
hard cheese 150 g
tomato 6 pcs.
zucchini 2 pcs.
eggplant 1 pc.
chicken fillet 1 pc.
garlic 3 cloves
condiments taste
PREPARATION:
Without cutting off the tail, I cut the eggplant into thin plates not to the end.
I add two tablespoons of salt to a liter of water, stir and put the eggplant and leave for 20-30 minutes. for the bitterness to go away.
I cut the zucchini in the same way. I cut the chicken fillet into thin plates along the fillet, the tomatoes in slices.
Salt the fillet, add seasonings and grated garlic, stir well.
I put the vegetables on a greased baking sheet, salt the zucchini, no eggplant, because it was in salted water, I spread the meat and tomatoes on each plate, form a fan and send the vegetables to the preheated oven for 50-60 minutes, 5 minutes before the end of cooking sprinkle with grated cheese. I serve the dish hot.
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