Wash the eggplants, cut in half.
Put it between skewers or Chinese chopsticks. Make the incisions in a checkerboard pattern.
Dissolve the salt in water and soak the eggplants for 15-20 minutes. Eggplants should open up. Squeeze them out properly and fry for a minute on each side in a frying pan, with the addition of a minimum amount of oil.
While the eggplants are marinating, cut the fillet into thin strips, mix with spices, garlic, soy sauce. Leave it on for 10 minutes. Cut the tomato into rings, then into quarters.
Stuff the eggplant with chicken and tomatoes, alternating. Bake in the oven, preheated to 180 g, for 20 minutes.
Sprinkle with herbs and grated cheese, bake literally 5-7 minutes in the oven. Enjoy your meal!