1. First prepare a dressing with oil, salt, pepper, rosemary, basil, parsley and garlic.
2. Slice the eggplants and season them, cook them in a pan.
3. Stuff the eggplant slices and roll them.
4. Grease the bottom of a mold and sprinkle with breadcrumbs.
5. Arrange the rolls and cover them with Parmesan and cheese.
6. Cook at 200° for 15 minutes.
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