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1
Pour enough olive oil into a large, deep frying pan to fill it 3 inches deep.
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2
Heat the oil until it is very hot but not smoking.
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3
(It will sizzle when you drop water in it.)
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4
Add the eggplant in batches, being careful not to overcrowd the pan, and fry until it is golden brown on all sides, about 5 minutes.
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5
Remove the eggplant with a slotted spoon and place it on a thick bed of paper towels to drain.
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6
Slowly heat the tomato sauce in a saucepan over low heat, stirring occasionally to prevent the sauce from sticking to the pot.
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7
Meanwhile, bring a large saucepan of water to a boil over high heat.
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8
Stir in a small fistful of salt, a splash of olive oil, and the spaghetti.
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9
Boil the spaghetti, stirring often to prevent the spaghetti from sticking together, until al dente.
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10
Just before the pasta is ready, stir the fried eggplant pieces into the sauce.
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11
Put about 1/2 cup of the sauce, 1/2 cup of boiling pasta water, and the butter in the bottom of a pasta bowl.
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12
Use a spaghetti strainer to lift the pasta out of the water and into the bowl with the pasta sauce.
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13
Add all but a cup of the remaining sauce and toss to coat the spaghetti, adding more hot pasta water if the spaghetti is dry or sticky.
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14
Top with the remaining sauce and the grated ricotta salata.
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15
Serve immediately, with more grated ricotta salata on the table.
