Ingredients:

2 eggplants, thinly sliced

·salt to taste

·6 tablespoons of olive oil

4 carrots, thinly sliced

·300 g of this muzzarella

·100 g of grated parmesan cheese

Salsa

·2 tablespoons of olive oil

·1 chopped onion

2 cloves of crushed garlic

1 cooked and grated chicken breast

1 chicken broth cube

2 chopped tomatoes

2 cans of tomato sauce

·salt and chopped basil to taste

Procedure:

For the sauce, heat a pot with the olive oil over medium heat and fry the onion and garlic until golden. Add the chicken, chicken broth, tomato, sauce, salt, basil and cook for 5 minutes. Turn off and set aside Season the eggplant with salt Heat a non-stick frying pan with the olive oil, over medium heat, and fry the eggplant slices until golden.

Remove and reserve. In a medium refractory dish, put a little of the sauce and make layers of eggplant, carrot, sauce and mozzarella, ending in sauce and mozzarella. Sprinkle with the parmesan and place in a preheated medium oven for 20 minutes or until golden.

Serve immediately.