Method:
Cut the aubergines lengthwise and put them in water and salt for 10 minutes.
Fry them in plenty of oil.
In a bowl put the breadcrumbs, parmesan, basil leaves (in small pieces), the galbanino cheese cut into cubes), 4 spoonfuls of tomato sauce , 2 spoonfuls of olive oil and mix together well.
Place this mixture with a spoon in the centre of each slice of aubergine, then roll up the slice and hold in place with a toothpick.
Place in a Pyrex dish, having previously poured in the tomato sauce and a little oil.
Add some more sauce, plus a sprinkling of parmesan , and cook au gratin in the oven for 10 minutes.