Thinly slice the aubergines, dredge them in the corn flour and wrap them around an aluminium tube to give them the desired shape. Fry in plenty of oil.
Sauté the onion, basil and the remaining aubergine cut into cubes in a pan. When it has all wilted, add the ricotta and, adding salt and pepper to taste, continue cooking for a further 10 minutes. Blend with the blender and add the egg yolk and grated cheese. Fill the aubergine rolls with the mixture obtained.
Meanwhile, peel and fry the “Perlina” aubergines, and wrap them around the filled rolls.
Parboil the capelli d'angelo pasta in boiling water and the saffron and wrap the pasta around the rolls. Place the prepared rolls in a 200°C oven, and bake until the pasta becomes crisp.
For the tomato sauce
Lightly sauté the onion, then add the basil and the chopped tomato. Add the garlic and the honey, cook for twenty minutes and strain through a chinois sieve.
For the basil oil
Blend the basil leaves with the oil and sieve, soas to obtain a clear, green oil.
For the presentation of the dish
Pour a little of the basil oil in the middle of the plate, place the crunchy aubergine ro lls on top and add the tomato sauce. Top with the Ragusano cheese flakes and garnish with fresh basil.