Preheat oven to 400 degrees Fahrenheit.

Prepare eggplant by slicing a thin layer of skin off one side.

Lay the eggplant cut-side down and slice a thin layer off those sides.

Cut off the eggplant stem.

Slice the eggplant into 8 strips, approximately 1/4 inch thick.

Pound chicken breasts between two sheets of wax paper until thin.

Slice each chicken breast into 4 strips.

Lay each eggplant slice flat on a sheet of wax paper.

Place a chicken strip on top of each eggplant slice.

Roll the eggplant and chicken tightly into spirals.

Secure each spiral with a toothpick, pushing it in as far as possible.

Whisk an egg and olive oil in a shallow bowl.

Roll each eggplant and chicken spiral in the egg mixture to coat.

Then, roll the spirals in Italian seasoned breadcrumbs.

Place the spirals in an oiled casserole dish, one end up, spaced slightly apart.

Bake for 30-40 minutes, or until the chicken is completely cooked.

Turn the spirals onto their opposite ends about 20 minutes into baking.

Sprinkle mozzarella and parmesan cheese over the spirals.

Broil until the cheese is golden brown.

Remove the toothpick before serving.

Serve with pasta and your favorite sauce.