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.
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