Sweat garlic, onion, and celery in olive oil until softened.
Stir in tomatoes, season, and simmer gently for 25 minutes.
Preheat the oven to 200°C.
Dust aubergine slices in flour and dip in beaten egg.
Fry slices in 1 cm of hot oil until golden on both sides.
Drain slices on kitchen paper and season with salt, pepper, and 25g of parmesan.
Place basil and mozzarella slices on each aubergine and roll tightly.
Spread tomato sauce in an ovenproof dish and arrange rolls on top.
Spoon over remaining sauce and top with remaining cheese.
Bake for 15 minutes until bubbling and serve with salad.