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1
Trim the stems from the eggplants.
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2
Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact.
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3
Cut the eggplant into 1-inch cubes.
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4
Toss in a large bowl with 2 tablespoons coarse salt.
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5
Dump into a colander and let drain for 1 hour.
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6
Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
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7
Preheat the oven to 400 F. Brush a baking sheet with 3 tablespoons of the olive oil.
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8
Turn the eggplant cubes onto the baking sheet, toss to coat with oil, and spread them out in an even layer.
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9
Bake until the eggplant is very tender and browned, about 25 minutes.
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10
Turn and stir the eggplant cubes gently once or twice during baking so they cook evenly.
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11
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
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12
Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat.
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13
Scatter the garlic over the oil and cook, shaking the pan, until golden, about 3 minutes.
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14
Pour in the crushed tomatoes, add the pepper flakes, and season lightly with salt.
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15
Bring to a boil, adjust the heat to simmering, and simmer for 10 minutes.
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16
Stir the ziti into the boiling water.
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17
Return to a boil, stirring frequently.
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18
Cook the pasta, semi-covered, stirring occasionally, until done, about 10 minutes.
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19
Drain the pasta and return it to the pot over low heat.
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20
Pour in all but about 1/4 cup of the sauce, and toss lightly to coat the pasta with sauce.
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21
Remove the pot from the heat, and stir in 3/4 cup of the Parmigiano-Reggiano and the basil.
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22
Gently stir in the eggplant.
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23
Add the ricotta by heaping teaspoonfuls, stirring it gently into the pasta; you want the ricotta to heat, but you do not want it to blend with the sauce completely.
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24
Either serve the pasta as isright from the potsprinkled with the remaining 1/4 cup grated cheese, or gently slide it into a 13 x 11inch baking dish.
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25
Arrange the Fontina slices overlapping to cover the top of the pasta.
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26
Spoon the reserved sauce over the Fontina and sprinkle the top of the baking dish with the remaining 1/4 cup grated cheese.
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27
Bake until the edges of the baking dish are bubbling and the cheese is lightly browned, about 20 to 30 minutes.
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28
Serve immediately.
