Cut the eggplants in thick slices and if you want them Add salt and leave for 15 minutes to expire bitter water from them. I personally do not do it, since in Bulgaria eggplants are Dutch varieties. They are low-solanine and not become bitter in flavor, and have almost no seeds. Place the circles on a tray covered with baking paper and lightly brush them with the oil. Bake them for about 20 minutes. Cut the onion and saute in fat. Cut the tomatoes into small cubes and pour them in onion. If you want first peel them. Cook a few minutes, enough to posgastyat. Let them slightly raw. At the end of cooking add the garlic, cut into thin slices, season with salt and pepper and balance the acid tomato with a little sugar. Remove from the heat and sprinkle with chopped fresh basil. On the eggplant medallions put a bit of sauce, garnish with chopped pieces of roast chicken and sprinkle with grated cheese. Bake until golden and serve the dish warm but not hot.