Cut the eggplants into thick circles and salt them well. Let them drain their bitterness, then rinse them. Cut the chicken into 2 separate thinner fillets and each of those, into 2 more. Season the chicken with spices and lemon juice.
Marinate for 10-15 minutes and fry lightly in preheated oil. In a greased tray, begin to vertically (or at a slight incline) arrange slices of eggplant, chicken and tomato, stacking them into columns. Add 2/5 cup (100 ml) white wine on top, pour in the olive oil evenly and sprinkle it with spices.
Insert the eggplants and chicken to bake for about 40 minutes in a moderately heated oven. At the end, sprinkle it with grated cheese and bake it slightly.