Heat half the butter and olive oil in a pan over medium high heat. Fry eggplant slices until nicely coloured on both sides and cooked.

Pound thigh fillets with a meat mallet to get a bigger piece easier for rolling.

Line a chicken thigh with 1 piece of eggplant, 1 piece of prosciutto and then sprinkle with ½ tablespoon of parmesan.

Roll up and secure with toothpicks or kitchen string. Repeat with remaining chicken.

Heat remaining butter and olive oil in frying pan over high heat and sear chicken roll ups. Remove to a roasting dish or similar.

Add in homemade passata, turn chicken to coat and spread passata evenly. Bake in the oven at 200C for 20 minutes. Remove and take out chicken to a plate and remove toothpicks or string.

Add cream to sauce in roasting dish and mix well to combine. Add back chicken and carefully turn to coat evenly.

Divide chicken and sauce between 4 plates and top with more parmesan cheese. You could serve this with a side but I find the chicken roll ups and sauce filling enough on their own!