INGREDIENTS

3 aubergines
130 ml (1/2 cup) extra virgin olive oil
Salt
Pepper
1 clove of garlic
Basil
Rosemary
Parsley
260 g roast chicken
300 g Parmesan cheese
breadcrumbs

METHOD

1. In a small bowl, combine the extra virgin olive oil, salt, pepper, garlic, basil, rosemary and parsley and mix.
2. Slice the eggplant lengthwise and brush with seasoned oil.
3. Transfer the seasoned eggplant slices to the pan and cook on both sides until tender.
4. Transfer the aubergine slices to the cutting board and arrange the piece of roast chicken and a slice of cheese. Roll each one.
5. Pour olive oil into the pan and sprinkle with breadcrumbs. Arrange the rolls and add the cheese cubes on top.
6. Sprinkle the rolls with parmesan and breadcrumbs and add a drizzle of olive oil.
7. Transfer to the oven and bake at 190°C/375°F for 15 minutes or until golden brown.