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1
Peel garlic.
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2
Trim stem ends of eggplants.
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3
Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices.
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4
In a large sieve drain tomatoes.
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5
Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
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6
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
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7
In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking.
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8
Fry eggplant in 2 batches, turning, until golden brown on both sides.
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9
Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer.
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10
Season eggplant with salt and pepper.
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11
Pour off oil from skillet and wipe clean with paper towels.
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12
Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden.
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13
Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes.
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14
Season sauce with salt and pepper.
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15
While sauce is simmering, cook pasta until al dente.
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16
Reserve 1 cup pasta cooking water and drain pasta in a colander.
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17
Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick.
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18
Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
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19
Garnish pasta with basil and serve remaining cheese on the side.
