Preheat your oven to 200°C (390°F). Slice the eggplants into 1/2 cm thick rounds.

Spread the eggplant slices on a baking tray. Brush with olive oil and season with salt and pepper. Bake for 20 minutes or until golden and tender.

While the eggplant bakes, prepare the sauce by heating 2 tablespoons of olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.

Add the tomato passata, dried oregano, and season with salt and pepper. Let it simmer for 10 minutes, stirring occasionally.

In a baking dish, spread a thin layer of tomato sauce. Add a layer of baked eggplant slices, then sprinkle with grated Parmesan, and top with sliced mozzarella and fresh basil leaves. Repeat the layering process until all ingredients are used, finishing with mozzarella and Parmesan on top.

Bake the Eggplant Parmigiana in the preheated oven for 25-30 minutes until bubbly and golden on top.

Cook the spaghetti in a large pot of salted boiling water according to the package instructions. Drain and set aside.

For the Aglio e Olio, heat 50 ml olive oil in a large pan over medium heat. Add the remaining 2 minced garlic cloves and cook until golden and aromatic.

Add the cooked spaghetti to the pan, tossing it with the garlic and oil. Season with salt and pepper then mix in roughly chopped fresh basil leaves (if desired).

Prepare the salad by tossing the mixed salad greens with a drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.

Serve the Eggplant Parmigiana hot with a side of Spaghetti Aglio e Olio and the fresh mixed salad.