Serves 3

Preheat the oven to 200°C fan.

Cut off the green tops and peel the aubergines on two sides. Cut the aubergines into 1 cm thick slices, so that all the slices are bare on both sides.

Lay out the aubergines in one single layer on two baking trays lined with baking paper. Brush each slice with olive oil and season with salt and pepper. Turn the slices over and repeat, then sprinkle with a bit of oregano.

Bake the aubergines in the preheated oven for 20 minutes until they are soft and starting to brown. Take out of the oven and leave to cool.

While the aubergines are baking, make the sauce. Peel and finely chop the onion. Peel and crush the garlic clove. Prick the rosemary needles and finely chop.

Heat 1 tablespoon of olive oil in a saucepan and fry the onion for 5 minutes until soft. Add the garlic and the rosemary and fry for another minute.

Add the chopped tomatoes, tomato paste, red wine, oregano, sugar, salt and pepper and bring to a gentle simmer. Cook for 5 minutes, then pour in a baking dish approximates 20x15cm in size.

Once the aubergines are cool enough to handle, sprinkle a bit of parmesan over each slice. Cut the scamorza into batons and place a piece into the middle of each aubergine slice. Place two basil leaves on each slice, then roll up each aubergine slice.

Place the aubergine slices in the baking dish with the tomato sauce. Sprinkle with a bit more parmesan and bake in the preheated oven for 30 minutes.

Sprinkle with more fresh basil leaves before serving.