Heat the oven to 180C/160C fan/gas 4. Cut the aubergine into 1cm slices lengthways. Put the flour, egg and breadcrumbs into separate bowls. Season the flour well with salt and pepper, and stir the finely grated Grana Padano into the breadcrumbs. Working one strip at a time, coat the aubergine in the flour, then the egg, letting the excess drip off before dunking in the cheesy breadcrumbs.

Heat 4 tbsp oil in a wide frying pan over a medium-high heat and fry the breaded aubergines in batches for 2-3 mins until golden and crisp. Flip over with tongs and fry on the other side for another 2-3 mins. Transfer to a baking sheet, and fry the remaining batches. Add more oil to the pan in between batches if you need to. Transfer to the oven and cook for 15-20 mins until very tender throughout.

While the aubergines are in the oven, wipe out the pan, heat 2 tbsp oil and fry the garlic for a few mins until fragrant. Tip in the tomatoes with half a can of water and some seasoning. Simmer for 10 mins until thickened slightly.

Cook the spaghetti following the pack instructions and drain, keeping 100ml pasta water. Tip the pasta into the tomato sauce and toss well to coat. Add a splash of the pasta water if you need to loosen the sauce slightly. Divide the spaghetti between plates and top with the aubergine Milanese. Scatter with the remaining Grana Padano cheese shavings and serve with a rocket salad dressed in a little balsamic.