Wash the eggplants, peel a single strip of skin on each and leave them in salted water for 10 min. Then bake them (I used an electric grill). Finish peeling the baked eggplants and cut them into coarse cubes.
Clean the chicken breasts and cut them into cubes. Braise them in heated oil until the meat whitens. To them add the finely chopped onions, tomato paste, sugar, peas, carrot (boiled), diced eggplants, garlic and just a little bit of water.
Make the bechamel by braising the butter and adding the flour to it. Stir well until it becomes like a sludge and gradually add the milk. Stir well, add more milk if needed. Add salt to taste.
Place 2 phyllo pastry sheets in a small bowl smeared with a little oil. Put some of the filling on top and close it with the sides of the phyllo pastry sheets. Invert the bowl and carefully take out the little packet. Repeat this process for the rest of the sheets and filling.
Arrange them in a buttered oven dish. Smear each one generously with bechamel sauce. Bake in a preheated 392°F (200 °C) oven until the sheets and sauce crisp. Next, take them out of the oven, sprinkle with grated cheese and return to the oven for 3-4 min. to bake the cheese.
Source: Nefis Yemek Tarifleri