2 eggplants (600g), cut lengthways into 1cm slices
1/2 cup (40g) finely grated parmesan
1/2 cup (60g) coarsely grated cheddar
1/4 cup loosely packed fresh basil leaves, chopped coarsely
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped coarsely
Mediterranean eggplant pasta cake
Preheat oven to 200°C/400°F. Grease a deep 20cm (8-inch) round cake pan.
Cook spaghetti in a large saucepan of boiling salted water until just tender; drain. Place in a large heatproof bowl.
Heat olive oil in a large saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion is softened. Add paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Season to taste.
Meanwhile, heat vegetable oil in a large deep frying pan; cook eggplant, in batches, until golden brown. Drain on absorbent paper.
Whisk egg, cheeses and herbs together with a fork in a medium bowl. Stir warm tomato sauce, then egg mixture through spaghetti; mix well.
Line cake pan with eggplant slices, overlapping slightly and allowing slices to hang 10cm (4 inches) over edge of pan. Pour pasta mixture into eggplant-lined pan; press mixture firmly into base and corners. Fold overhanging eggplant over filling. Cover top of pasta with remaining eggplant slices; cover pan tightly with foil.
Bake pasta cake 30 minutes or until heated through. Stand 10 minutes. Remove foil; invert pasta cake onto a serving plate. Cut into wedges to serve.