- Preheat your oven to 375°F (190°C).
- Slice 1 eggplant and 2 small potatoes into thin rounds.
- In a baking dish, layer the eggplant and potatoes, alternating with slices of 2 tomatoes and 1/2 cup of cherry tomatoes.
- In a separate bowl, mix together 1/4 cup of olive oil, 1 tsp of thyme, 1 tsp of Provence herbs, 1/2 tsp of salt, and 1/4 tsp of black pepper.
- Pour the mixture over the vegetables in the baking dish.
- Bake for 25 minutes.
- In the meantime, cook 1 chopped chicken breast in a pan with a little olive oil until fully cooked.
- Once the vegetables are done, top with the cooked chicken and sprinkle 1/2 cup of Camembert cheese on top.
- Bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve hot and enjoy!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.