Cook the noodles in plenty of boiling salted water for 15 minutes or until they are soft.
Drain and rinse.
Slice the aubergine (eggplant), place in a colander and sprinkle with salt; leave for 30 minutes.
Melt 15 g/1/2 oz (1 tablespoon) of the margarine in a pan and saute the aubergine (eggplant) slices until soft.
Remove and leave on one side.
Melt the remaining margarine in the pan and saute the green pepper, onion and garlic until soft.
Add the tomatoes, chicken and salt and pepper to taste.
Arrange layers of noodles, aubergine (eggplant) and chicken mixture in a greased 1.2 litre/2 pint (5 cup) ovenproof dish.
To make the sauce, place the margarine, flour and stock in a pan and whisk over a moderate heat until the sauce thickens.
Continue to cook the sauce, stirring, for 1 minute.
Cool slightly and beat in the egg yolk.
Pour the sauce over the layers in the dish.
Sprinkle with the breadcrumbs and dot with the margarine.
Cook in a preheated moderate oven (180°C/350°F, Gas Mark 4) for 40 minutes.
Cooking time: 1 hour 10 minutes