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1
Preheat the oven to 200 degrees.
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2
Toast the ricotta on a baking sheet until golden on all sides, about 15 minutes.
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3
Allow the cheese to cool, then grate it on a large hole grater and set aside.
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4
To make the sauce, place 3 tablespoons of the extra virgin olive oil in a skillet over medium heat and saute the onion for 4 minutes or until soft.
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5
Add the garlic and red pepper flakes and saute for 3 more minutes.
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6
Add the tomatoes and allow to simmer over low heat for 20 minutes.
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7
Puree the sauce, stir in the basil and reserve.
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8
Trim the bottoms and tops off the eggplants then cut them lengthwise into 1/4-inch thick slices.
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9
Lightly salt the eggplant and place it in a colander with a bowl on top to press it down.
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10
Allow to stand for 30 minutes.
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11
Place pure olive oil to a depth of 1/4-inch in a heavy-bottomed pot over medium heat.
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12
Fry the eggplant until golden brown on both sides, turning once.
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13
Drain well on paper towels and season with fresh pepper.
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14
Heat the oven to 350 degrees.
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15
Cook the penne al dente.
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16
Drain the pasta well, toss it with three-fourths of the sauce and half the cheese.
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17
Place a layer of the pasta in a 9 by 13-inch baking dish, covering it with a layer of fried eggplant.
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18
Layer the remaining pasta on top and then the remaining eggplant on top of that.
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19
Sprinkle the eggplant with the remaining cheese, drizzle with the remaining sauce and one tablespoon of olive oil.
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20
Bake in the oven for 5 minutes, then serve.
