Cut the smoked Provolone Valpadana DOP into cubes and set aside.
Wash and dry the eggplant, slice it thinly and place it on a baking tray covered with baking paper. Make small cuts on the surface of the slices, drizzle with oil, sprinkle with a pinch of salt and cook at 180° for about 15 minutes.
Remove the pan from the oven and season the aubergines with a spoonful of tomato pulp and diced smoked Provolone Valpadana DOP.
Bake again for about 10 minutes, until the cheese is well melted.
Remove from the oven, garnish with a drizzle of oil and fresh basil, serve.
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