Preheat the oven to 190° C w/ fan.
Grate the pecorino.
Line 2 baking sheets w/ baking parchment.
Cut the aubergines into slices of about 5 - 6 mm.
Distribute the aubergine slices on the baking sheets & brush them w/ olive oil. Sprinkle some salt all over.
Put the aubergines into the preheated oven for about 20 - 25 min; the aubergines should be soft & slightly brown in the end. Let them cool for some minutes.
Don't turn off the oven, but let it stay heated up at 190° C.
In the meantime - while the aubergines are in the oven - peel the onion & chop it.
Start frying the onion in olive oil w/ the cloves of garlic & the bay leave for about 10 - 15 min. Add salt & pepper.
Discard the garlic & the bay leave.
Mix the tomato pulp & the cream. Add the sugar.
Add onion mess to the tomato mess.
Mix ricotta, lemon oil, grated pecorino & the egg.
Now the aubergines should be ready for further processing!