Finely chop or grate bread and Parmesan cheese in the universal chopper. Finely dice mozzarella. Mix with the bread parmesan crumbs and 2 tablespoons of oil.
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Coat a baking tray with oil. Clean and wash the aubergines and cut them into 1-2 cm thick slices. Spread on the baking tray.
Sprinkle with salt and sprinkle with 3 tablespoons of oil. Bake in a hot oven for about 30 minutes until golden brown. After about 15 minutes, turn aubergine slices.
Meanwhile peel onion and garlic, dice finely. Wash the meat, dab dry, cut in half horizontally in each case and possibly beat a little flatter. Heat 2 tablespoons of oil in a large frying pan. Fry the meat in it in portions on each side for about 2 minutes.
Season with salt and pepper. Take it out.
Sauté onion and garlic in hot frying fat. Stir in tomato paste and sweat briefly. Add tomatoes and juice and chop coarsely with a spatula. Season with salt, pepper and 1 pinch of sugar.
Bring to the boil and simmer open for about 10 minutes. Season to taste with salt, pepper and sugar.
Turn down the oven temperature (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof dish. Remove the aubergines from the oven and place them in the casserole dish. Add tomato sauce.
Put the chicken on the sauce. Spread the bread and cheese mixture over it. Bake in a hot oven for about 25 minutes until golden brown.