Wash and dry the eggplant thoroughly. Trim the ends of the eggplant and cut it into slices about I cm thick. Brush them with extra-virgin olive oil and pass them in the breadcrumbs, making sure that the breadcrumbs adhere evenly to each slice. Place the slices of eggplant on a baking tray lined with wax paper and bake them 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 allow it to take on flavour on a medium flame for 10 minutes. Turn off the heat and remove the garlic. Cut the mild Provolone Valpadana P.D.O. into thin sticks. Take the eggplant slices out of the oven and let it cool down slightly. Season them in the centre with a bit of tomato sauce, place a cheese stick in the centre and use a toothpick to form rolls. Put back in the oven for another 10 minutes, until the cheese is completely melted. Remove from the oven, transfer to a serving plate, garnish with fresh basil and serve.