Preheat the oven to 200°C (390°F).

Pierce both eggplants several times all over with a fork.

Place the eggplants on the baking tray and roast for 45 minutes, until very soft.

Finely chop the 50 g sun-dried tomatoes while the eggplants roast.

Remove the roasted eggplants from the oven and let them cool until safe to handle.

Peel away the eggplant skins and discard them.

Lay a sheet of cling film on the work surface and place one peeled eggplant on it.

Press the eggplant flesh into a flat rectangle about 1 cm thick using the cling film.

Spread 2 tablespoons vegan cream cheese over the flattened eggplant, leaving a small border around the edges.

Scatter half of the chopped sun-dried tomatoes over the cream cheese.

Use the cling film to roll the filled eggplant tightly into a cylinder, then remove the cling film.

Repeat the flattening, filling, and rolling process with the second eggplant, remaining 2 tablespoons cream cheese, and remaining sun-dried tomatoes.

Whisk the 5 tablespoons flour, 1 teaspoon vegan chicken seasoning, and 110 ml water in a mixing bowl until a loose smooth batter forms.

Place the breadcrumbs in a second mixing bowl.

Dip each eggplant roll fully into the batter, coating all sides.

Roll each battered eggplant roll in breadcrumbs and press gently so the coating adheres.

Heat the neutral frying oil in a frying pan over medium-high heat.

Fry the breaded eggplant rolls for about 4 to 5 minutes per side until deep golden brown and crisp.

Transfer the fried rolls to paper towel to drain excess oil, then serve hot.