Clean the chicken and debone it, while maintaining the wholeness of the meat as much as possible. Lightly tenderize it and sprinkle it with a little salt, ground black and white pepper. Heat oil in a pan and put the meat with its skin side down, then fry the chicken evenly on both sides.
Add the cream and close with a lid to stew. Separately fry the drained of bitterness, sliced and rolled in flour eggplants in oil. Peel the tomatoes and blend them. Season the sauce with all the spices. Arrange a layer of fried eggplants in a fireproof tray, arrange the chicken, top with the remaining eggplants.
You can distribute olives between the layers. Top the dish with the tomato sauce and put it to bake in a highly heated oven until the sauce boils off. Finally, sprinkle it with grated cheese and bake it briefly again.