INGREDIENTS
3
long and slim eggplant (Asian variety was used)
4
chicken breast fillet (750 grams)
15
pieces pepperoni
1 cup
mozzarella (freshly grated)
1 cup
parmesan cheese (shredded)
1/4 tsp
ground sage
1/4 tsp
dried tarragon
1/4 tsp
dried marjoram
salt and ground black pepper (to taste)
1
large egg (beaten)
1 tbsp
olive oil
oil for frying
fresh parsley (for garnishing)
1/4 cup
desiccated coconut
1/8 tsp
ground sage
1/8 tsp
dried tarragon
1/8 tsp
dried marjoram
1/8 tsp
Spanish paprika
salt & ground black pepper (to taste)
14 oz
canned diced tomatoes
1/4 cup
parmesan cheese (shredded)
1/8 tsp
ground oregano
1/8 tsp
dried thyme
1/8 tsp
ground sage
1/8 tsp
dried tarragon
1/8 tsp
dried marjoram
1 tsp
sweetener (optional)