6 thin chicken breast slices
250 g mozzarella
extra virgin olive oil
salt, black pepper
Cut the eggplant into slices. Grill or bake it in a pan with a little salt. Afterwards, season with a little olive oil and chopped basil to taste.
Flour the chicken slices and fry for 3 minutes per side in a pan with a little oil. Season with a little salt and then place 1 slice of eggplant on each slice of chicken. Top it with a slice of mozzarella.
Cover the pan with a lid and lower the heat. Let it cook until the mozzarella begin to melt.
Cut the tomatoes into cubes. Sauté in oil, add salt and season with a pinch of oregano and a few leaves of marjoram.
Serve the chicken slices with the tomato sauce.