Wash and dry the aubergine thoroughly. Trim the ends and cut into half-centimetre slices. Brush them with extra virgin olive oil and coat them in breadcrumbs, making sure that the breading adheres evenly to each slice.

Arrange the aubergines on a sheet of baking paper and bake them for 15 minutes at 200°, turning them halfway through. Fry the garlic with two tablespoons of oil in a saucepan.

Add the tomato sauce, season with salt and pepper, add a few basil leaves and cook on a low flame for 10 minutes. Turn off the heat and remove the garlic.

Cut the sweet Provolone Valpadana DOP into sticks. Remove the aubergines from the oven and let them cool slightly. Season them in the centre with a little tomato sauce, place a cheese stick in the centre and seal them with a toothpick to form rolls.

Bake again for 10 minutes, until the cheese is well melted. Remove from the oven, transfer to a serving dish, garnish with fresh basil and serve.