Cake zucchini, eggplant and chicken

250 g mayonnaise
some mayonnaise to choose? we'll show

200 g cheese

3 large cloves garlic

2 chicken thighs

2 large tomatoes

2 medium eggplant

1 medium zucchini

1 Bank of mushrooms

1 dill and parsley

The chicken cook until tender, adding some salt, allow to cool, remove all the bones, cut into cubes chicken.

Wash the eggplant and zucchini, cut into circles about 5 mm thick, add salt, then fry on both sides over medium heat.

The same rings, slice the tomatoes, grate cheese, chop the parsley and combine it with the chopped finely garlic.

Take a large round deep, line it with foil, put layers all the ingredients, alternating and lubricating mayonnaise, to the top of the form, the last layer should be the zucchini with eggplant.

Carefully invert the cake onto a greased baking sheet without removing the foil and bake at 180 degrees for about 20 minutes

Serve the cake zucchini, eggplant and chicken can both hot and cold.