Chicken Egyptian

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large eggplant
• 2 cooked boneless skinless chicken breasts
• 1 clove garlic
• 4 slices cooked ham
• 1 1/2 cups thick tomato puree
• 1 1/2 cups cream
• pine nuts
• oil (the recipe does not specify but i would think olive or peanut oil)
• salt and pepper

Recipe

• 1 slice eggplant in thin slices and brown in oil with the garlic, sliced.
• 2 remove, leaving the garlic, drain on paper.
• 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 season the tomato puree to taste and mix with the cream.
• 5 pour the tomato/cream mixture over the eggplant sandwichs, sprinkle with pine nuts and bake in a moderate oven for 30 minutes.