Ingredients:
3 eggplants
250 gr of roast chicken
300 gr of Fontina
100 gr of breadcrumbs 100 gr of parmesan
120 ml of extra virgin olive oil Salt and pepper to taste.
1 sprig of rosemary Basil Parsley
1 clove of garlic.
Directions:
1. First prepare a vinaigrette with oil, salt, pepper, rosemary, basil, parsley and garlic.
2. Slice the eggplants and season them, cook them in the pan.
3. Stuff the eggplant slices and roll them.
4. Grease the bottom of a mold and sprinkle with breadcrumbs.
5. Arrange the rolls and cover them with parmesan and cheese.
6. Cook at 200° for 15 minutes.
