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. ---------------------------------------------------------------------------
Nutrition
Ingredients
