Preheat the oven to 400°F (200°C) mark 6.

Rinse the aubergines, place directly on the centre shelf of the oven and bake for 30 minutes, turning halfway through this time.

Take them out of the oven and reduce the temperature to 350°F (180°C) mark 4.

Trim off the ends of the aubergines and peel; cut lengthwise into quarters and remove the seeds if there are any. Cut the flesh into small pieces and transfer to a large bowl. Reduce to a smooth pulp with a fork or potato masher; blend in the ricotta, the grated smoked cheese, the Parmesan, 3 tbsp of the breadcrumbs, garlic, oregano and the basil leaves torn into small pieces.

Beat the eggs briefly with 1 tsp salt, plenty of freshly ground pepper and a pinch of nutmeg.

Mix well with the aubergine and cheese mixture.

Lightly oil a 9 1/2 - 10 in (24 cm) quiche dish about 1 1/2 in (4 cm) deep. Spread the mixture out in it evenly and sprinkle the surface with the remaining breadcrumbs. Bake for 35-40 minutes.