Step 1

Prepare the eggplant, garlic, cheese, and tomatoes. Slice 1 pound baby eggplant crosswise into 1/4-inch-thick rounds. Thinly slice 3 garlic cloves. Grate 2 ounces ricotta salata cheese on the large holes of a box grater (about 1/2 cup). Pour 1 (28-ounce) can whole peeled tomatoes with their juices into a medium bowl and carefully crush the tomatoes with your hands into bite-sized pieces.

Step 2

Sauté the aromatics and simmer the sauce. Heat 2 tablespoons of the olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until pale golden-brown, 2 to 3 minutes. Pour in the tomatoes and bring to a rapid simmer. Reduce the heat to low, then add 1 large sprig fresh basil, 1/2 teaspoon kosher salt, and 1/4 red pepper flakes, if using. Stir to combine and simmer gently while you fry the eggplant and cook the pasta, 20 to 30 minutes.

Step 3

Fry the eggplant. Heat 3 tablespoons of the olive oil in a large (12-inch) cast iron or other heavy-bottomed skillet over medium-high heat until shimmering. Add 1/3 of the eggplant and fry undisturbed until golden-brown on the bottom, 2 to 3 minutes. Flip and cook until tender and browned on the second side, about 2 minutes more. Transfer to a paper towel-lined rimmed baking sheet and sprinkle lightly with salt. Repeat frying the remaining eggplant in two more batches, adding 1 tablespoon olive oil between each batch.

Step 4

Boil the pasta. Bring a large pot of salted water to a boil. Add 12 ounces dried rigatoni pasta and cook for 1 minute less than the package instructions for al dente, about 11 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta.

Step 5

Combine the pasta and eggplant with the tomato sauce. Remove and discard the basil sprig from the sauce. Taste the sauce and season with more kosher salt as needed. Return the sauce to a rapid simmer. Add the pasta and eggplant and cook, tossing and stirring, and adding a splash or two of the pasta water as needed (you likely won’t use it all), until the sauce thickens and coats the pasta and the pasta is al dente, 1 to 2 minutes.

Step 6

Serve the pasta. Divide among 4 shallow bowls. Garnish with torn fresh basil leaves and ricotta salata.