Brush the eggplant slices on both sides with olive oil, and season to taste.
Heat a large grilling pan over medium heat.
Grill the eggplant 2 mins per side, until crisp and cooked through.
Remove the eggplant slices from the pan and allow to cool slightly.
In the meantime, cube the tomatoes and fold into a small bowl. Add basil, drizzle with little oil and season to taste with salt and black pepper.
Arrange 1 tablespoon mozzarella and 1 teaspoon of chopped tomatoes on top of an eggplant slice and sprinkle with a pinch of Parmesan. Gently roll and pierce with a wooden skewer. Continue until you have 4- 5 rolls per skewers.
Grill the skewers until nicely charred on both sides, about 2-3 minutes.
Serve the skewers with the remaining tomato tartare on top and decorate with extra basil leaves. Enjoy!