Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top.

Add another sheet of baking paper over the top and use a steak mallet to smooth it out.

Repeat this for as many slices as you choose to make and season each one with salt and pepper.

Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella.

Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.

Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place.

Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.

Tie a knot nice and tightly at the end and put it to the side.

Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them

Turn each one until they are slightly browned all the way around.

Let the veal rest on the side and add finely chopped garlic to the same pan of oil.

Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer.

Add 400g of tomato passata along with a pinch of salt and pepper, and more freshly chopped basil. Stir well and leave to simmer for around 7 minutes.

Add the rolled veal to the sauce and smother it with some sauce using a wooden spoon. Turn each one every few minutes.

Leave them to cook for around 20 minutes and add some extra basil to the top just before they’re ready.

Once the bracoile are ready, use tongs to place each one on a chopping board, and carefully cut and remove the string from each one.

Using an extra sharp knife, cut the rolled veal into small pieces and let them rest for 2 minutes.