Fry the onions and garlic on olive oil and add salt, pepper and oregano.

Blend chicken in the blender and add to the mix. Fry until it looks good.

Blend tomatoes and add paste until consistent.

Add to the onion/chicken mix.

Cut aubergine into thick rings. Toss in a bit of olive oil. Then toss in breadcrumbs so they're covered.

Fry all aubergine rings on both sides until they turn golden. In the meantime heat up the cream and add the ementaler so it creates a consistent mass.

Cover bottom of the baking dish with aubergine slices.

Once the cream/ cheese has cooled down but not settled! Mix one egg into it.

Put the chicken/ tomatoe mix on top of the aubergines so it covers the aubergines completely.

Cover everything with the cream/cheese/egg mix.

You can add extra cheese on top.

Bake for about 30mins until the top turns golden.