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Preheat your oven to 190°C (375°F) with fan on.
Slice the aubergines lengthwise from the stem to the bottom at approximately 1 cm intervals.
Gently press them down to spread a little then salt generously.
Let them drain for about 15 minutes, then pat dry, or you can place them directly into the oven if preferred.
Bake the aubergines for about 35 minutes or until done to preference.
Prepare the tomato sauce by heating some olive oil in a suitable pot and briefly sauté the garlic cloves and green onion stalks over medium heat.
Add the tomatoes and simmer until the aubergines are done, allowing the sauce to thicken.
Remove the aubergines from the oven and let them cool slightly, drizzle with olive oil, and coat both sides with semolina.
Sear them in a hot pan on both sides for about 2-3 minutes until golden brown, being careful not to burn them.
Insert mozzarella between the aubergine slices and return to the oven for an additional 10 minutes or until the cheese has slightly browned.
Once the tomato sauce has reduced, remove the garlic and green onion pieces, then add the nduja and basil.
Season with salt and pepper, and if necessary, a teaspoon of sugar to balance the acidity.
To serve, plate the sauce, place the baked aubergine on top, and sprinkle with grated Parmesan.
Garnish with additional basil leaves and optional chili flakes.