Place the aubergines on two baking trays lined with baking paper, brush with oil, season with salt.
Approx. 20 mins. in an oven preheated to 210°C (convection). Remove from the oven, allow to cool slightly on the tray.
Combine the tomato puree with the garlic, oil and icing sugar, season with salt, spread on top of the aubergines, top with the mozzarella and tomatoes.
Return to the oven
Approx. 12 mins. in an oven preheated to 210°C (convection). Remove, garnish with rocket.