Preparation
Wash all the vegetables: eggplant, tomatoes and carrots. Set aside 1/2 of the eggplant and cut the rest into thin strips lengthways.
Peel the tomatoes and carrots. Cut the reserved tomato and eggplant into chunks and the carrot into julienne.
Chop the onion, place it in a non-stick frying pan and brown it in the olive oil. Add the tomatoes, carrots, eggplant and mushrooms. Season with a pinch of salt and pepper and cook for about 10 minutes over a low heat. With 5 minutes to go, add the shredded chicken and 1/2 of the mozzarella cheese and mix to combine. Sprinkle with parsley.
Preheat the oven to 180ºC.
Lay the eggplant strips out on a flat surface, add the meat, mushroom and vegetable filling and roll into a roll. Transfer the eggplant rolls to an ovenproof dish previously greased with olive oil. Sprinkle with the remaining cheese and garnish with fresh parsley.
Bake in the oven for about 10 to 15 minutes to brown.
Serve immediately.
Suggestion: serve with a green salad.
