Grilled Aubergines & Auricchio Mild Provolone Recipe

Cut the tomatoes in quarters removing the seeds and slicing them in strips. In a food processor, pulse basil, pine nuts, salt and Extra Virgin oil to make a pesto. Lay out the grilled eggplants on a cutting board and cover them with a layer of Auricchio Slices, a few strips of tomatoes and a little of the basil sauce. Roll them up and set rolls in a baking dish. Drizzle with chopped tomates and bread pieces. Bake for 5 minutes at 375°F until the Auricchio cheese just melts and the bread is toasted.