Beef and Eggplant Roulades

Toast the pine nuts in a pan for 2-3 minutes, then coarsely chop them with a knife.|Lay out the slices of beef on a work surface and sprinkle them with the pine nuts. Add a few thyme leaves, the grated Pecorino, some freshly ground pepper and, if you like, a chopped piece of garlic.|Roll up the meat, tucking in the sides well so the filling does not leak out.|Coat the roulades in the bread crumbs immediately before cooking, then sauté them in a pan with a drizzle of oil and a crushed unpeeled clove of garlic.|Cook for just 2 minutes: the inside should practically be raw. Season with salt once cooked.|Trim the eggplant, level off the base so you can rest it on a cutting board or slicer. Cut it into very thin slices;|choose the largest 12 slices and sauté them in a non-stick pan with oil for 1 minute per side.|Cube the tomatoes, roughly removing the seeds; cut the mozzarella into small strips. Lay out the eggplant slices on a work surface, stuff them with the tomatoes and some torn basil leaves.|Season with salt, pepper, and grated Grana Padano cheese, then add a strip of mozzarella and roll up the eggplant.|Place the eggplant roulades on a tray lined with parchment paper, drizzle with oil, and bake at 400°F for 2-3 minutes. Remove from the oven before the mozzarella melts and leaks out of the roulades. Serve 3 beef roulades and 3 eggplant roulades per guest and garnish with cubed tomatoes, basil, and thyme to taste.