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1
Preheat the oven to 350 degrees F.
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2
Heat olive oil in a medium skillet over medium-heat.
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3
Add eggplant and saute until tender, about 5 minutes.
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4
Drain and set aside.
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5
In a mixing bowl, whisk 1 egg with the ricotta.
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6
Stir in the reserved eggplant, asparagus, 1/4 cup of the mozzarella, 1/4 cup Parmesan, oregano, salt, and pepper.
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7
Set aside.
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8
Put the chicken breasts in a large plastic bag and pound until very thin and of even thickness.
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9
Remove chicken from bag and season with salt and pepper.
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10
Spoon a generous dollop of the cheese mixture near the bottom edge of 1 piece of chicken and roll it into a cylinder, around the filling, like a jelly roll.
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11
Repeat with remaining chicken.
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12
Beat the remaining eggs in a shallow bowl and put the flour and bread crumbs on separate plates.
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13
In a large skillet, melt the butter and shortening.
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14
Dredge the chicken rolls-ups in the flour, dip in the beaten eggs, and then coat them with bread crumbs.
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15
Place the rolls-ups in the skillet and cook until golden brown on both sides, about 10 minutes.
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16
Spread the tomato sauce in a shallow baking dish and place the roll-ups over the sauce.
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17
Sprinkle with the remaining mozzarella and Parmesan.
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18
Bake for 30 minutes.
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19
Divide the roll-ups among 4 plates, spooning some sauce over the top.
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20
Sprinkle with diced tomato and serve immediately.
