1) To make the pesto put the Parmesan, a handful of basil leaves, the pine nuts, and garlic into a food processor and blitz. Slowly drizzle in 150ml of the oil. Pour into a bowl. 2) Trim off either end of the aubergines and slice length ways into 8 slices in total. 3) On a hot griddle pan, cook the aubergine slices on each side to soften a little, then lift into a dish and drizzle with a little olive oil and season. 4) On each slice of aubergine place a piece of mozzarella, a slice of tomato, and a basil leaf. 5) Roll the aubergine slices around the filling and secure with a cocktail stick. 6) Cook the rolls on a hot griddle pan, turning once until the cheese just starts to melt. 7) Serve with the pesto on the side.