Peel and bash the garlic. Put 2 tablespoons of olive oil in a bowl, add the garlic clove, a pinch of dried oregano, sea salt and black pepper and set aside.
Rinse the aubergines under running water and top and tail them. Cut lengthways into 5mm thick slices and brush with the aromatic oil.
Heat a griddle pan and griddle the aubergine slices for a couple of minutes on each side. Place on kitchen paper to absorb the excess oil. You need to do this job in batches.
Dice the mozzarella and place in a colander to drain. Peel and finely chop the onion. Wash the thyme sprigs and finely chop the leaves. Rinse and chop the parsley.
Warm the remaining olive oil in a shallow pan,. Add the onion and half the chopped thyme, sprinkle with a little salt and soften on a low heat for about 5 minutes, stirring frequently.
Add the chopped tomatoes. Put a little water into the tomato can and rinse into the pan. Season with a little salt and cook over a medium heat for about 10 mintues.
PRE-HEAT OVEN TO 180˚C/160˚C FAN/GAS 4
Break the eggs into a bowl and beat lightly with a fork. Add the remaining chopped thyme, the parsley, breadcrumbs, diced mozzarella, a pinch of sea salt and grinding of black pepper. Mix thoroughly to combine all the ingredients to a paste.
Pour a ladle of the tomato sauce into the bottom of a 26cm x 20cm oven dish. Spread a tablespoon of the eggy paste mixture over each aubergine slice and roll up.
Place each aubergine roll in the prepared oven dish. Drizzle the remaining tomato sauce over the top and sprinkle with the grated pecorino .
Bake in the oven for 30 minutes. Remove the dish from the oven, cover with foil and leave to rest for 15 – 20 minutes before serving.
You can assemble this dish several hours in advance, cover with cling film and refrigerate until ready to bake.
Any leftovers are delicious warmed up the following day and served with some crusty bread.