Place the large diced aubergine into a baking tray and drizzle with oil, salt and pepper. Cut the top off the garlic, drizzle with oil and wrap in foil. Place into the baking tray with the aubergine and bake both together for 30 minutes. Allow to cool down then place the aubergine into a food  processor . Squeeze in the roasted garlic, breadcrumbs, Parmesan, fresh basil and parsley, lemon zest and salt and pepper and blitz together to a paste. Form into balls, roll into the extra breadcrumbs to coat and pan fry to brown all over.  Spoon the tomato sauce into a deep baking tray and place in the falafel. Spoon in the ricotta in dollops randomly, sprinkle over any extra  breadcrumbs and the extra grated Parmesan. Bake in the oven at 200°C for 12-15 minutes. Serve immediately with a rocket salad and toasted crusty bread