Cut the eggplants into slices. Season with salt, add the Italian herbs to taste, and bake the eggplants in the oven at 180°C / 356°F.
Fry the onions in vegetable oil on a frying pan.
Fry the chopped into pieces chicken breast on a frying pan also (cubes of approximately 1.5 x 1.5 cm are the optimal size).
Take off the oven-tray with baked eggplant from the oven, put the pieces of the fried chicken fillet over the eggplants, and add the layer of the fried onions on the top. After that, sprinkle the whole dish with grated cheese. Set the oven-tray into the oven again, for another 15 minutes.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the meat into small pieces, let it dry for about 10 minutes, then salt it and add seasoning. Cut the potatoes into circles.
Cut the onion into rings. Cut the tomatoes into wedges. Cut the cheese into cubes.
Boil the chicken fillet in salted water until tender. Chill and cut into small pieces.
Cut the pita bread into squares and wrap a piece of ham and cheese in it. Fry on both sides in vegetable oil.
Cut the chicken breasts horizontally to make thin schnitzels. Soak them in lightly salted milk for at least 30 minutes, (or better for an hour). Dry the meat with a…
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