Pour a few tablespoons of good extra virgin olive oil in a medium pot and heat with a clove of garlic until golden. Pour in the tomato sauce, season with a pinch of salt and cook over low heat for about ten minutes, until the tomato purée gets all the flavour from the olive oil and the garlic. Set aside.
Wash and dice the aubergines. Fry them in two or three batches in a big pan with plenty of olive oil until golden and crisp on the edges, then drain them and put them in a dish lined with a paper towel so that the excess olive oil is absorbed.
Cook the pasta in a large pot in salted boiling water according to the package instructions, drain it al dente and pour into a big serving bowl.
Season with the tomato sauce, the fried aubergines and the fresh mozzarella, torn in small pieces. Scatter a few leaves of fresh basil over the pasta and add also some grated Parmesan cheese. Toss and serve immediately.