In a saucepan, gently sauté the finely sliced onion in extra virgin olive oil. Add the tomato passata and simmer over low heat for approximately 15 minutes.
Meanwhile, heat the sunflower oil in a separate saucepan to frying temperature. Cut the aubergine into small cubes, approximately 0.5 cm in size, and deep-fry for 4 minutes.
Drain the aubergine and add it to the tomato sauce. Season with salt and a few fresh basil leaves. Allow the sauce to rest and cool completely.
Meanwhile, place small portions of grated MOLITERNO, approximately 25 g each, onto a sheet of baking parchment, shaping them into discs.
Cook each disc individually in the microwave at 700 W for approximately 30 seconds, or until the cheese has melted.
Before the cheese begins to harden and become crispy, carefully shape each disc into a taco shell.

Carefully fill the MOLITERNO taco shells with the cooled aubergine and tomato sauce.
Serve garnished with a few fresh basil leaves.