Cut the eggplants into thin strips along, salt and let stand for about 15 minutes. Then drain the juice and fry on both sides for 4 minutes in vegetable oil. Put on the bottom of the form in which to prepare the gratin of eggplant half.
Cut chicken fillet for chops and beat a little, season and salt. Put on top of eggplant. Then again a layer of eggplant and meat on top.
Cut the tomatoes into rings, removing the stem, chop the garlic. Put the tomatoes on the chicken.
Sprinkle the tomatoes with garlic and a little salt, put chopped greens on top. Sprinkle chicken casserole with grated cheese.
Put the mold in a preheated oven to 180 degrees and bake for 30 minutes. Chicken casserole is ready, let stand for another 10 minutes and can be served.