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Wash and cut the aubergine into large discs. Lightly salt them, cover them with a kitchen towel and keep them to sweat for approx. 30 mins. Blot excess water from the discs. Cover them with whisked eggs and breadcrumbs.
Heat some olive oil in a pan, and add sliced garlic and red chillis. Fry the aubergine discs until golden.
Spread some homemade tomato pasta sauce in a baking/casserole dish and layer the fried discs. Sprinkle some cheese on top. Repeat as necessary. Bake until the cheese melts.
Boil spaghetti and cook in the same sauce as the aubergine. Serve both and garnish with cheese and basil leaves.