1. In a small bowl, mix 130 ml oil with salt, pepper, chopped garlic, basil, rosemary and parsley. 2. Slice the eggplants lengthwise. Brush the slices on both sides with seasoned oil. 3. Cook them in a pan to soften them. Place the chicken breast slices on the cooked eggplants, place a piece of cheese on one side and roll up.
4. Grease the pan with oil and sprinkle with breadcrumbs. Arrange the rolls, spread the cheese cubes, parmesan and breadcrumbs on top.
5. Bake in a static oven at 190° for 15 minutes.
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