Mix the beaten egg and milk. Eggplant is peeled and cut into long slices which were immersed into the egg mixture, and then rolled in bread crumbs. Fried in 2 tbsp sunflower oil to brown and after they are left to drain on paper. Fry the chopped onion with the crushed garlic in the remaining sunflower oil, add tomato sauce, drained and chopped tomatoes, parsley, sugar, oregano and salt. Cook on medium heat for about 10 minutes. Add chopped chicken and remove from fire. Half the eggplant slices are arranged on the bottom of the pan, pour half of the sauce over them and repeat the same again. Bake in oven for 25 minutes at 180 C. Sprinkle with shredded mozzarella and Parmesan cheese and bake for another 5 minutes.