There’s no better way to enjoy aubergine than with crispy breadcrumbs and a silky tomato sauce. This recipe is the perfect way to indulge your aubergine obsession. It’s oily, salty and oh so delicious.

It’s hard to go wrong with aubergine, tomato and pasta, the three musketeers of delicious cuisine. You get the glutenous bite of the pasta with the smooth crunch of the breaded aubergine, bathed in the acidy sweetness of the tomato sauce. Just wonderful.

Aubergine has to be one of my favourite summer fruits. Its soft and fleshy interior soaks up flavour like a sponge. However, I often find that you forget about it. The smoothness of the fruit blends into the background, and you’re left focusing on other flavours.

In this recipe, I want to showcase the aubergine front and centre. Coating aubergine slices in breadcrumbs and frying them in copious amounts of oil makes them unforgettable. These slices have a crunchy and salty bite followed by that smooth and sumptuous aubergine flesh we all know and love.

This aubergine recipe is something I reach for when I need a little decadence. Carbs, salt and fat never fail to cheer me up, and this recipe has all three in spades. I’m sure you’re going to enjoy it.

Need more aubergine recipes?

• Sun dried tomato ragu with aubergine and courgette- Fried aubergine with black pepper and miso- Roast aubergine and potato curry