Take the eggplant, make 4 round slices (3 mm thick) and blanch them in a frying pan on both sides; dice the remaining eggplant into 0.5 cm cubes, mix in a pan with extra virgin olive oil, season and cool. Put the ricotta, Grana Padano PDO cheese, diced buffalo mozzarella, a few tablespoons of the previously cooked eggplants, 4 cherry tomatoes cut into round slices and 2 thinly cut basil leaves in a saucepan. Mix everything together and add salt. 
Then take a crepes, lay an eggplant cut into round slices, putt 60 g of mixture on top and roll the crepes shut. The crepes should be lightly greased and laid on a buttered plate, and baked at 165' for 8 minutes.
Prepare the bechamel sauce by adding a little grated Asiago cheese; cut the remaining cherry tomatoes in 4 and mix in a pan with extra virgin olive oil together with the remaining diced eggplant; add salt, flavour with 2 basil leaves.

N.B. the eggplant can be fried as required to bring out the taste of the dish.

Preparation time: 30 min

Cooking time: 10 min