Clean wash and dry the aubergine; cut it lengthwise into slices about 5 mm thick, place them in a colander, sprinkle with a generous amount of salt and leave them for about an hour so they lose their bitter water content. After which, rinse them with cold water and pat them dry. Heat the olive oil in a heavy-bottomed frying pan and cook the slices of aubergine on both sides; then remove them from the pan, lay them on kitchen paper to absorb any excess oil, and season with salt and pepper. In a bowl, mix the ricotta thoroughly with the red pesto, then put a spoonful of this mixture on top of each slice of aubergine. Roll them up and, when they’re ready, arrange them in an oven dish greased with oil. Mix the grated pecorino with the breadcrumbs, sprinkle over the roulades and cook them in a preheated oven, at 190 °C, for 15 minutes. Take them out of the oven and leave to cool for 10-15 minutes, before serving them garnished with a few basil leaves and a spoonful of basil pesto.