3 eggplants are used in this recipe.
Roast chicken 250 g
300 gr Fontina
Breadcrumbs (100 g)
100g parmesan cheese
Extra virgin olive oil (120 mL)
Season with salt and pepper to taste.
1 rosemary sprig
Parsley Basil
1 garlic clove

Manual:

1. Make a vinaigrette by combining oil, salt, pepper, rosemary, basil, parsley, and garlic.
2. Season the eggplant slices and sauté them in the pan.
3. Stuff and roll the eggplant pieces.
4. Grease and dust the bottom of a mold with breadcrumbs.
5. Arrange the rolls on a plate and top with parmesan and cheese.
6. Bake for 15 minutes at 200°F.