Start by preparing the mornay sauce, melt the butter and mix in the flour, mix the milk powder with the water and pour mixing continously to the butter mix, keep whisking than add the grated cheese and remove from heat. Slice the aubergine lenghtwise in thin slices and grill it on a griddle pan with some olive oil. In a bowl add the boiling water to the cous-cous and cover for a few minutes. Once cooked place the cous-cous on the aubergines and roll, place on a baking tray cover with caponata, pour the mornay sauce and sprinkle some parmessan on top. Grill for a few minutes until its browned. Blend all the herbs with the olive oil and season with salt and pepper, strain and serve with the involtini.