Simmer oil, tomatoes, and garlic in a pan for 4 minutes until tomatoes break down.
Stir in basil, season with salt and pepper, and keep warm.
Preheat the grill to high and season the aubergine slices.
Fry aubergine slices in oil for 3 minutes per side until golden and soft.
Drain aubergine on paper towels.
Scatter basil, sultanas, pine nuts, and chopped mozzarella over the aubergine slices.
Roll aubergines into pinwheels and secure with cocktail sticks.
Place rolls in an ovenproof dish, remove sticks, and top with tomato sauce.
Add mozzarella slices on top and season.
Grill for 4 minutes until the cheese is bubbling and brown.
Whisk balsamic, oil, and lemon juice to make the salad dressing.
Toss rocket and parmesan shavings into the dressing.
Serve the aubergine gratin alongside the salad.