1. Grill the aubergine. Brush both sides of the aubergine slices with olive oil. Grill in a hot grill pan or oven until golden with clear grill marks. Leave to cool.
2. Mix the ricotta with 2 handfuls of Parmesan, the egg, lemon zest, oregano, salt and pepper.
3. Tear or grate 1 mozzarella ball and stir into the mixture.
4. Place a spoonful of filling on each aubergine slice and roll up.
5. Arrange seam-side down on a plate until ready to use.
6. Slice the garlic thinly.
7. Heat 3 tbsp olive oil in a pan and gently fry the garlic (don’t let it brown).
8. Add the chilli flakes and oregano, then the chopped tomatoes, sugar, salt and pepper.
9. Stir in 1 tbsp Parmesan and half of the basil. Simmer for 15 minutes.
10. Pour the sauce into a baking dish and place the aubergine rolls on top.
11. Tear the second mozzarella ball into pieces and scatter over the rolls.
12. Sprinkle with extra Parmesan.
13. Bake in a preheated oven at 220°C for about 15 minutes, until the cheese is golden
14. Optionally finish under the grill for extra crispness.

To serve

Garnish with the remaining basil and toasted pine nuts.

Serve as an antipasto (starter) or main course with a fresh salad.