Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Meanwhile, slice the eggplants into 1/2-inch thick rounds and set aside.
Once the water is boiling, add the pasta and cook until al dente, about 8 minutes. Reserve a cup of pasta water and then drain the pasta.
Meanwhile, sprinkle salt over the sliced eggplants and let sit for about 20 minutes to draw out bitterness. Then, rinse and pat them dry with paper towels.
Heat half of the olive oil in a wide skillet over medium heat until shimmering. Fry the eggplant slices in batches, about 3-4 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
In the same pan, add the remaining olive oil and minced garlic along with red pepper flakes. Cook for about 1 minute until fragrant, listening for the garlic to sizzle gently and smell aromatic.
Add the canned tomatoes to the pan, crushing them with the back of a wooden spoon. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, until thickened and vibrant red.
Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce seems too thick, add a splash of reserved pasta water to loosen it up.
Layer the crispy eggplants over the pasta, then sprinkle with crumbled ricotta salata and chopped basil. Give everything a gentle toss to combine.
Finish with a drizzle of extra virgin olive oil and an extra sprinkle of basil for freshness. Serve hot and enjoy the bold, comforting flavors.
