Ingredients :
3 eggplants
250 gr of roast chicken
300 gr of Fontina
100 g of breadcrumbs
100g parmesan
120 ml extra virgin olive oil
Salt and pepper to taste.
1 sprig of rosemary
Basil
Parsley
1 clove of garlic
Manual :
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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.
