Eggplant stuffed with chicken breast
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Vegetables and chicken breast are cut into small cubes, except for the garlic and carrots that are placed on the small eye of the grater. In a larger pan, heat the oil, add the vegetables and season with a little salt. Let the vegetables soften a little, then add the chicken breast, garlic. Then add the mashed tomatoes, a little pepper and chopped green parsley. Let it boil until the juice from the vegetables decreases.
Cut the eggplant in half and scoop out with a spoon. Wallpaper a tray with baking paper and place the eggplant; put the filling and press lightly.
Then put the tray in the preheated oven for 40 minutes.
After they are done, take the tray out of the oven, sprinkle the cheese, and put it back in the oven for 5 minutes.
Serve hot!
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