Pasta alla Norma

Cut the eggplants into one-inch cubes, salt them generously, and let them drain in a colander for thirty minutes to remove excess moisture.

Heat olive oil in a large skillet over medium-high heat and fry the eggplant cubes in batches until golden brown and crispy on all sides, then set aside on paper towels.

In the same skillet, saute the minced garlic for one minute, then add the crushed tomatoes, salt, and pepper, and simmer the sauce for fifteen minutes until thickened.

Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente, then drain and reserve half a cup of pasta water.

Toss the pasta with the tomato sauce, add pasta water as needed, then top with fried eggplant, torn basil leaves, and generous shavings of ricotta salata cheese.