Chicken with eggplant and tomatoes, gratinated

Ingredients for 4 servings:

• 4 chicken fillets
• 1 tbsp oil
• 1 eggplant(s)
• 2 tbsp oil
• 2 tomatoes
• oregano
• 1 mozzarella
• 1 rosemary sprig(s), approx. 10 cm
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Finger food, small appetizer

Halve the chicken fillets diagonally (= 8 pieces) and fry in olive oil, then place in a lightly greased baking dish. Cut the eggplant into 8 thin slices (crosswise) and fry in olive oil. Add the rosemary needles. Place the golden-brown fried eggplant slices and rosemary needles on top of the meat pieces. Cut each tomato into 4 slices, removing the ends. Place a slice on each of the meat and eggplant towers. Cut the mozzarella into 8 slices. Top each tower with 1 slice of mozzarella. Bake in a preheated oven at 200°C (top/bottom heat) for approx. 15 minutes, grilling briefly if desired. Serve with baguette. Mozzarella can be substituted for Gruyère.