Chicken fillet with eggplants and tomatoes in the oven.

Chicken fillet, baked with tomatoes and eggplant in the oven, is a very tasty, satisfying dish that will decorate the table on weekdays and on holidays. Tender and juicy meat, thanks to tomatoes, a layer of baked aubergines and a delicious cheese top - mmmm ... lick your fingers!

For the preparation of chicken fillet with eggplants and tomatoes in the oven will need:
Vegetable oil - 1 tbsp. L .;
Eggplants - 1 pc .;
Chicken fillet - 300 g;
Garlic - 1 clove;
Fresh tomatoes - 1-2 pcs .;
Homemade mayonnaise or sour cream + a bit of mustard - to taste;
Cheese hard - 100 g;
Pepper black ground, spices, salt - to taste.

Eggplant to wash, remove the tail. Slice thin slices with a vegetable cleaner or simply cut into thin plates. Salt a little and leave for 20 minutes, then drain the liquid.

In a baking dish, well oiled with vegetable oil, lay a layer of aubergine overlap.

On eggplants place the layers of chicken fillet, beaten with a hammer. Salt a little, sprinkle with spices and pepper.

Put the chopped garlic on the fillet. The next layer to spread circles of tomatoes, greased with mayonnaise (you can grease with mayonnaise, mixed with mustard).
Sprinkle with cheese, rubbed on a large grater.

Put in the oven, heated to 180 degrees, for 25-30 minutes.
Delicious chicken fillet, baked in the oven with eggplants and tomatoes, serve to the table in a hot form.

Enjoy your meal!