How to make
Cut the eggplant lengthwise into thin slices, then grill it on a grill pan.
Arrange it on a plate and season it with salt, sprinkle it with chopped garlic and parsley. Pour olive oil over each piece of eggplant.
Also grill the chicken steaks on the grill pan while they are still warm, season them with salt and drizzle them with olive oil.
Place each steak between two slices of eggplant, then carefully roll them into rolls. Stick a wooden skewer or toothpick through each one.
Next up is the preparation of the sauce. Fry a clove of garlic in olive oil, add the tomatoes (cut into cubes and with the seeds removed), water and tomato puree.
Season with salt, cover with a lid and cook, until the sauce remains in fat.
Pour the tomato sauce into a serving dish, arrange the rolls on top, garnish with fresh basil and serve the Eggplant Rolls with Chicken Breast immediately.
