Preheat the oven to 180°C.
Season aubergine slices with salt and pepper then brush with oil.
Griddle the slices until golden-brown grill marks form and drain on paper.
Mix ricotta, mozzarella, nutmeg, and spring onions together in a bowl.
Place one teaspoon of filling at the bottom edge of each aubergine slice.
Roll the aubergine slices tightly around the filling.
Heat extra virgin olive oil in a pan and add cherry tomatoes.
Simmer for 8-10 minutes until the tomatoes break down.
Stir in the crushed garlic and sugar, then season to taste.
Spoon a portion of the sauce into an ovenproof dish.
Arrange rolls seam-side down in the dish and cover with remaining sauce.
Bake for 12-15 minutes until the cheese melts.
Spoon the rolls onto plates to serve.