Sprinkle 1 tsp fine salt over the fleshy sides of the aubergines, then leave to rest for 1 hr.

Pat the aubergines dry using a sheet of kitchen paper. Heat 1-2 tbsp oil in a frying pan over a medium heat and fry the aubergines for a few minutes on each side until golden. Transfer to a plate using tongs and leave to cool.

For the tomato sauce, heat the olive oil in the same pan over a medium heat (no need to clean it first) and fry the garlic for a minute. Stir in the tomato purée, canned tomatoes, oregano, sugar, capers, chilli flakes and a small pinch of salt. Bubble, covered with a lid, for 30 mins until rich and saucy.

Tip the flour onto a plate and season. Beat the eggs with a splash of water in a shallow bowl, then combine the breadcrumbs, garlic granules, oregano and parmesan on another plate or shallow bowl. Dip the aubergines in the flour, then shake off the excess and dip into the egg, followed by the breadcrumbs. If you have breadcrumbs leftover, you can repeat the process with just the egg and breadcrumbs. At this stage, the aubergines can be chilled for up to a day.

Heat the oven to 180C/160C/gas 4. Fill the base of a large frying pan with oil and heat over a medium heat. Fry the aubergines for 2-3 mins on each side until crispy and golden, then transfer to a baking tray and bake for 10 mins until softened.

Meanwhile, cook the spaghetti in a large pan of boiling salted water following pack instructions, or until al dente. Lift the spaghetti straight into the sauce using tongs, so a few splashes of the pasta water fall into the pan. Cook for 1-2 mins in the sauce to coat, then divide between plates and top with the aubergines, basil and parmesan shavings.