Eggplant fan with chicken stew

1 . Stage

Heat 2 tablespoons of vegetable oil in a pan and fry the finely chopped onion until transparent.

2 . Stage

Add the minced chicken to the pan, fry it, breaking it with the edge of the spatula, until slightly golden. Squeeze the garlic through the press, salt and pepper it.

3 . Stage

Add tomatoes, stir, reduce heat, add dried herbs and simmer for 15 minutes.

4 . Stage

Slice the eggplant lengthwise, not all the way through. Open like a fan, salt each layer and put it on a paper towel. After 10 minutes, wipe off the released moisture with a paper towel. This way the eggplant will absorb less oil during cooking and will not be bitter.

5 . Stage

Put the eggplant on baking paper, open it, salt it a little, sprinkle with vegetable oil and bake it for 10 minutes at 180C.

6 . Stage

In each layer we put the chicken stew.

7 . Stage

Sprinkle with grated cheese, whatever you like best.

8 . Stage

Bake until the cheese is browned, about 15-20 minutes.