Chicken Egyptian

1. 1

   Slice eggplant in thin slices and brown in oil with the garlic, sliced.

2. 2

   Remove, leaving the garlic, drain on paper.

3. 3

   Place a slice of the eggplant in an individual baking dish and cover with a slice of chicken, then another slice of eggplant, then a slice of ham, and top with a third slice of eggplant.

4. 4

   Season the tomato puree to taste and mix with the cream.

5. 5

   Pour the tomato/cream mixture over the eggplant sandwichs, sprinkle with pine nuts and bake in a moderate oven for 30 minutes.

No additional tips available.