Cut the eggplant into slices. Salt, sprinkle with Italian herbs, put in the oven (180 degrees) for 20 minutes.
Fry the onion in half the butter.
In the other half of the oil, fry the chicken breast, diced into about 1.5 x 1.5 cm.
Remove from the oven a baking sheet with eggplant, put chicken on them, then onion, sprinkle with grated cheese and send back to the oven for another 15 minutes.