Cut the eggplant lengthways into slices about 1 cm or ½ inch thick. Sprinkle with salt and leave the rest on an inclined board for 30 minutes to drain off excess water. Rinse, drain and dry on paper towels.

Heat the oil in a heavy pan over a medium heat. Fry the eggplant slices a few at a time until softened but not browned. Season with a pinch of salt and stack on a plate.

Drain the tomatoes, mash with a fork and mix with finely chopped garlic, basil, breadcrumbs and cubed Mozzarella cheese. Put a little of the mixture on the center of each eggplant slice, roll up and secure with a toothpick.

Brush a rectangular ovenproof dish with oil. Add the rolls, sprinkle with Parmesan cheese, cover with foil and put in the oven 180°c (350°f) for 20 minutes. Remove the foil and serve immediately.