Pasta alla Norma

Instructions

1. 1 Cut the eggplants into one-inch cubes, salt them generously, and let them drain in a colander for thirty minutes to remove excess moisture.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.