Pasta alla Norma (Eggplant Pasta)

Prepare the Eggplant: Wash the eggplants, trim the ends, and slice into 1/3-inch thick rounds. In a large bowl, layer the eggplant slices, generously sprinkling each layer with coarse sea salt. Allow to sit for at least 2 hours, or up to 4 hours, to draw out excess moisture and any potential bitterness.

Craft the Tomato Sauce: While the eggplant rests, prepare the tomato sauce. In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the lightly crushed garlic clove and cook until fragrant and lightly golden, about 2 minutes. Remove and discard the garlic. Add the crushed San Marzano tomatoes, bring to a gentle simmer, and cook until the tomatoes begin to break down and the sauce thickens slightly, about 20 minutes. Season generously with salt and freshly ground black pepper. Stir in 2/3 of the chopped fresh basil and simmer for another 3 minutes to infuse the sauce with its aromatic essence.

Fry the Eggplant: Rinse the eggplant slices thoroughly under cold running water to remove the salt. Pat them completely dry with paper towels. In a large skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat. Fry the eggplant slices in batches, being careful not to overcrowd the pan, until golden brown and tender, about 3 to 5 minutes per side. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil. Once cooled slightly, cut the eggplant into small, bite-sized cubes.

Cook the Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions, until al dente, about 12 minutes. Reserve about 1 cup of the pasta cooking water before draining.

Combine and Finish: Add the cubed fried eggplant to the simmering tomato sauce. Stir gently and simmer for 10 minutes over low heat, allowing the flavors to meld. Stir in half of the grated ricotta salata, and mix well. Add the drained spaghetti to the sauce and toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta cooking water to loosen it. Cook until warmed through, about 3 minutes. Serve immediately, garnished with the remaining grated ricotta salata and fresh basil.