4 skinless, boneless chicken breast halves
1 eggplant, halved lengthwise and seeded
1 onion, thinly sliced
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon dried parsley
Place chicken breasts on a medium baking sheet. Place eggplant side up in the baking sheet, and cut side down. Heat olive oil in a large skillet over medium heat.
Place chicken in oil; remain in oil. Cook, turning once, until lightly browned. Remove chicken breast halves, reserving 1 tablespoon oil for later. Place onion slices on chicken breasts, leaving a 1/4 inch border.
Arrange the chicken on top of the eggplant. Drizzle eggplant with water and sprinkle with salt. Cover and brown on all sides, turning once. Place eggplant rolls on a baking sheet. Brush with remaining olive oil and sprinkle with parsley.
Bake in preheated oven for 40 minutes.