Place the slices of aubergine on a baking tray lined with baking paper. Combine the oil, garlic, salt and pepper, brush the mixture over the aubergine slices.
Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove the aubergine slices and allow to cool slightly.
Spread the tapenade over the aubergine slices, top with the mozzarella and basil. Wrap up the aubergine slices and secure with toothpicks if necessary.