Chicken involtini with herbed goat cheese & eggplant with parmesan quinoa

I used:
2 large chicken breasts pound out to about an inch thick (enough to roll)
2 Italian eggplants**One small for garnish and one large for slicing (you can use Japanese eggplant but you will have to trim it down)
1/4 crumbled goat cheese (=5 grams of fat)
3/4 cup tri colored quinoa (or any kind you like)
2-3 teaspoon grated parmesan cheese (to taste)
2 tablespoons fresh thyme chopped (dry works)
2 tablespoons fresh rosemary chopped (dry works)
2 tablespoons all purpose flour
1 1/2 cups chicken broth
6 toothpicks
salt and pepper

Preheat oven to 425

For quinoa:
Add 3/4 of a cup of quinoa with 1 1/2 cups of chicken broth, bring to a boil. once boiling turn heat to low, cover and let stand for 15 minutes stirring occasionally.
Once quinoa is cooked add parmesan cheese and fluff gently.

Slice the larger eggplant of the two in thin strips

In a non stick skillet drizzle 2 tablespoons of olive oil on medium heat place eggplant into pan and cook on both side about 3 minutes on each side until eggplant is soft.

Remove from pan and place onto paper towel to drain.

Mix diced herbs with goat cheese (you might want to place goat cheese into microwave for a few seconds to warm and make it easy to mix.
Spread herbed goat cheese mix onto chicken breasts.

Salt and pepper the pounded out chicken and place 3 pieces of eggplant length wise (so when you roll up chicken and slice the eggplant will show)

Roll up chicken and secure with toothpicks.

Lightly dust rolled chicken with flour on all sides and add a pinch of salt on top.
This will create a brown flavorful crust onto chicken.

Brown chicken all sides and remove from pan and place onto lightly sprayed baking pan.

Bake in oven for 10-12 minutes (depending on how thick your chicken breasts are).

Remove from oven and let cool for 15 minutes.

Slice and serve.

*For eggplant garnish*
Scoop out insides of eggplant and fill with herbed goat cheese.