Preheat the oven to 220°. Grease with little vegetable oil a baking tray large enough. Spice the chicken with salt, pepper, sage and rosemary.
Slice the eggplants in order to obtain discs of about one centimeter thick. Arrange in a greased baking pan. Cut the tomatoes into thin slices and place a slice on top of each eggplant. Cut the mozzarella into thin slices and place a slice on top of each tomato, one for eggplant.
Clean and cut into slices about 1cm in the eggplants lengthwise. Put them in a bowl sprinkle salt at least 10 minutes to remove the bitterness. Then grill the eggplant on the plate. Take a baking dish and grease it and pour a little tomato.
Clean and cut the leek into slices, and put them to fry a few minutes in a pan with a little oil. Add the sausage cut into rounds. When they have browned, beat the eggs (2 per person) with a pinch of salt and pepper and add all to pan. Finish cooking and serve.