Preheat the oven to 180°C.
Slice the aubergine lengthways into 8 thin slices about 5mm thick, reserving trimmings for filling.
Arrange aubergine slices on an oiled baking sheet, brush with oil, season, and pre-cook for 15 minutes.
Skin, seed, and dice the tomatoes into 5mm pieces.
Fry the onion, aubergine trimmings, and garlic in one tablespoon of oil for 5 minutes.
Stir in tomatoes, torn basil, and tomato paste and cook for an additional 5 minutes.
Season the mixture, stir in anchovies and capers, then remove from heat to cool.
Spread diced mozzarella and the stuffing mixture onto each aubergine slice.
Roll the slices tightly and place them seam-side down in an oiled baking dish.
Brush rolls with oil, top with a mixture of breadcrumbs and parmesan, and add a basil leaf.
Bake at 180°C for 20 minutes and serve immediately.