Cut up the aborigine in equal slices then salt both sides and let sit to let the water out. Tap with paper towels
Continue by boiling the pasta in well salted water. Meanwhile add olive oil in a pan along with the pressed garlic, then add the cherry tomatoes in the pan and let cook. Then add the can of mutti and left simmer. Add the spices and basil.
While the sauce is simmering, pat the salted aubergine slices dry with paper towels.
Dredge each slice in flour, then dip in a shallow bowl of flour, water och spices micture, and finally coat with panko/cornflakes.
Heat a generous amount of olive oil in a skillet over medium heat.
Fry each aubergine slice until golden brown and crispy on both sides, about 2-3 minutes per side.
Set on a paper towel-lined plate to drain excess oil.
Drain the cooked pasta, reserving a little pasta water. Add the pasta to the sauce, tossing to coat. If needed, add a splash of pasta water to help the sauce cling to the pasta.
Plate the pasta, then top with the crispy aubergine slices.
Grate fresh Parmesan over the top, add a few more basil leaves, and a drizzle of olive oil if desired.
