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1
(Prep time includes time spent soaking eggplants.)
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2
Cut the eggplants into round slices.
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3
Keep them as close to the same size a possible.
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4
Place eggplant slices in a colander.
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5
Season them well with salt.
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6
Place colander into a large bowl.
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7
Fill your pasta pot with water and place the pot on top of the eggplant slices to weigh them down.
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8
Let rest for approximately 1 to 2 hours or until most of the bitter liquids have been extracted.
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9
When slices have released their liquids, transfer them to a paper towel and pat completely dry.
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10
Place enough oil into a pan large enough to fry the eggplant slices.
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11
Fry the eggplant until golden brown on both sides (do this in batches if necessary), turning the eggplant as needed.
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12
Place them onto a paper towel as they come out of the oil.
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13
While the eggplant is frying, put your large pasta pot (the same one that was weighing down the eggplants) to boil.
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14
Season well with salt.
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15
When the water boils, add the pasta and cook it until al dente.
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16
Meanwhile, start the sauce.
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17
Place the extra virgin olive oil into a pan and heat over medium heat.
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18
Add the garlic cloves and saute for a few minutes.
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19
Add the tomatoes and season with salt.
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20
Add the roughly torn basil.
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21
Stir and allow to cook for approximately 10 minutes.
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22
Add the fried eggplant to the sauce (reserving a few pieces to place on top as a garnish) and allow it to heat through.
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23
Remove garlic cloves and add a sprinkling of ricotta salata.
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24
When pasta is cooked, reserve a ladleful of water and drain.
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25
Add pasta to the sauce mixture.
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26
Toss gently and if necessary, add some reserved pasta water to thin out.
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27
Garnish with more ricotta salata and reserved eggplant slices.
