Start this recipe by preparing the Pecorino cheese fondue. Warm the milk in a double bottom saucepan and bring to simmering point. Remove from heat and whisk in half of the grated Pecorino cheese. Put aside. Next, Peel the aubergines and slice into 5mm thick slices. Soak for 10 minutes in cold water. When ready, remove the water and pass through well seasoned flour to coat all over. Shallow fry the hot aubergine slices in hot olive oil until golden brown. Put aside. Next, quickly sauté the chopped garlic together with the chopped tomatoes, olives and basil leaves. Season with fresh seasoning and remove from the heat. Pass the fish fillets through seasoned flour and cook in a frying pan with a few drops of olive oil until golden on both sides. To put the dish together, line an 8 inch oven proof dish with the prepared fried aubergine slices. Drizzle with the tomato sauce, top with lampuki pieces, mozzarella slices, basil leaves and the remaining grated Pecorino cheese. Repeat the process to use up all the ingredients. Bake the Parmegiana in a hot oven at 200`c for approximately 15 minutes, or golden brown. Leave to settle for 10 minutes before serving drizzled with the pecorino fondue.