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1
Salt the eggplant liberally and put in colander to drain for 1 hour.
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2
Toss the tomatoes with 1/2 cup of the olive oil, salt and pepper to taste, and the 5 torn basil leaves.
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3
Set aside.
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4
Dry the eggplant with paper towels and in a bowl toss with the flour.
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5
Pour enough canola or peanut oil into a large skillet to come halfway up the sides of the pan.
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6
Heat to 375F.
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7
on a candy thermometer.
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8
Add the eggplant and fry until golden brown.
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9
Remove with a slotted spoon and drain well on paper towels.
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10
Set aside.
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11
Discard the oil and wipe the skillet clean with a paper towel.
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12
Coat the bottom of the skillet with 1/4 cup of the remaining olive oil.
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13
Add the garlic and crushed red pepper and saute until the garlic begins to color.
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14
Add the tomatoes, 1 tablespoon of the chopped basil, and the oregano and cook for 3 to 4 minutes, stirring frequently.
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15
Add the fried eggplant and season with a pinch of salt.
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16
Bring a large pot of salted water to a boil and add the gemelli or penne.
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17
Cook until the pasta is just under al dente.
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18
Drain, reserving 1 cup of the cooking water.
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19
Add the pasta to the sauce with 1/2 cup of the reserved cooking water.
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20
Cook for 2 to 3 minutes, adding more of the pasta water if the mixture is dry.
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21
Stir in the remaining basil, the parsley, mozzarella, and Parmesan.
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22
When the mozzarella starts to melt, add 3 tablespoons of the remaining olive oil and stir until the cheese melts into the sauce.
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23
Serve immediately.
