Preparation

Cut the tomatoes into halves, put them on a sheet pan with the cut part upwards. 
Season with salt, sugar, extra virgin olive oil, white pepper, basil, lemon peel and a mashed clove of unpeeled garlic.
Bake for one hour at 80/100 degrees in a ventilated oven.
Make thin slices of half an aubergine and cut the other half in larger slices, add a pinch of salt and, once they have released water, dry and fry in hot oil.
Heat a non-stick pan and quickly cook the ham.
Arrange the serving plate with a small millefoglie mixing layers of slices of fried aubergine, candied tomatoes, mozzarella balls cut into pieces and some slices of roasted ham. Also serve the same ingredients, but with the larger slices of aubergine, but not in the millefoglie version.
To decorate, add the emulsified liquid of tomatoes, extra virgin olive oil and fried basil leaves.