Oven dish with eggplant rolls, mascarpone and chicken fillet in tomato sauce

Ingredients 4 people

  • 2 aubergines
  • 150 g mascarpone
  • 4 chicken fillets
  • 400 g tomato sauce with basil (ready-made or homemade)
  • fresh basil
  • olive oil
  • 1 clove of garlic
  • Parmesan cheese
  • dried basil

Oven dish with eggplant rolls


  • Cut the aubergines lengthwise into 6 thick slices.
  • Bake the slices in a good amount of olive oil. Season with salt and pepper.
  • Divide the chicken fillets lengthwise into 3 pieces and fry until cooked in olive oil. Season with salt and pepper.
  • Preheat the oven to 180° C / 356 F.
  • Apply 1 tsp mascarpone on each slice of eggplant, top with a piece of chicken and a basil leaf, sprinkle with grated Parmesan cheese and roll up.
  • Put the tomato sauce in a refractory dish. Peel and squeeze the garlic and mix with 1 tbsp olive oil under the sauce. Season with salt and pepper.
  • Put the eggplant rolls in the sauce and sprinkle with Parmesan cheese.
  • Bake ± 15 min in the preheated oven, until the sauce starts to simmer. Finish with dried basil.