Parmigina with Chicken

DIFFICULTY medium
TIME PREPARATION 30 Min
TIME COOK 30 Min
EQUIPMENT Knife, Board, no-stik pan, baking cups
CATEGORY Chicken


INGREDIENTS (4/5 persons)
2 eggplans (long)
6 tomatoes (datterino tomatoes) very ripe
1 table spoon of Parmigiano (1 each person)
Fresh Basil
Extravergin Olive Oil
Chicken breast (Very slice thin. 1 each person)
DIRECTIONS
Cut the eggplant lengthwise into slices about ¼ inch thick. (2 slices per person). You get the slices long and narrow
Cut the eggplant in the other to (to get round slices). Obtain very thin slices (2 mm). (10/12 per person)
Cut tomatoes into thin slices (1 / 2 cm)
Cut chicken breast into very thin slices (assumed to create squares of about 5 cm x 5)

Heat up well the non-stick pan, arrange the eggplant slices just salty.
Cook them (once when the part is cooked)

Cook the chicken slices in a nonstick skillet with a teaspoon of oil, salt and pepper.

Lightly grease baking cups (those single-round aluminum are excellent). Lined the sides with thicker slices of eggplant (long and narrow ones)
Place in bottom of a slice of tomato.
Add a bit of grated Parmesan cheese, basil, a slice of chicken and 2 slices of eggplant (thin round ones).
Continue for another 2 or 3 layers.
Finish by closing the bowl with the slices of eggplant.
Add a little oil and bake for 25 minutes (average temperature).

Baked. Expect them to be warm and arrange on a platter.
SUGGESTION MENÙ VINE