Preheat your oven to 355 degrees F (180 degrees C).
To roast the Eggplant (2), slice them in halves, and using a knife, make criss cross incisions through the middle.
Drizzle some Olive Oil (to taste) and Salt (to taste) over the top. Place eggplants on baking tray.
Place the eggplants in the preheated oven for 10 to 15 minutes. Monitor them every few minutes until they are well cooked in the center.
Now we have to prepare the filling. Cut the Chicken Breast (4) into small pieces.
Slice the White Cheese (5 slice) into small cubes.
Once the eggplants are soft and brown, take them out and set them aside to cool for a bit. Using a small spoon, scoop the meat out from the center of the eggplants carefully into a bowl so as to not break the eggplant skin.
Heat a pan over medium heat. Once hot, add a splash of Olive Oil (to taste) to the pan and add the Chicken Breast pieces. Season with Salt (to taste).
Cook the chicken, stirring occasionally until it is no longer pink in the center of the largest piece. Once cooked, add in the eggplant filling and the white cheese.
Mix ingredients in the pan well until combined and the cheese has melted.
Turn off the heat. Stuff the eggplant skins with the filling and top with Mozzarella Cheese (to taste).
Turn the oven to broil at 400 degrees F (200 degrees C) and place the stuffed eggplants in.
Once the shredded cheese has melted and has a golden brown color, remove the eggplants from the oven. Serve and enjoy!