Eggplant wash, cut off the stalk and slice thinly on the slicer. Sprinkle with salt and leave for 10 minutes. Wipe away the released moisture with a napkin.

Fry the eggplant in vegetable oil and place on paper towel to soak up excess fat.

Chicken fillet cut into thin slices. Season with salt and pepper and spread on eggplant. You can sprinkle within the fennel. Collapse rolls and chopping wooden toothpicks.

Put rolls in a pan where we fried the eggplant and sear on all sides, about 10 minutes. Splash wine and stew them until evaporation of the wine. Basil cut into large strips. Cut the tomatoes into roundels or half-rings on the slicer. Lightly saute the tomatoes and Basil in butter. Season with salt and pepper, crumble the herbs. Put the rolls and the sauce for the dish.