Heat a generous amount of extra virgin olive oil in a large fry pan. Once the oil reaches the right temperature, fry the eggplant slices in batches until they are golden and crunchy.

Cook the penne or rigatoni until al dente, according to the packet instructions (typically 11 minutes).

Remove the eggplant from the pan and place them on paper towel to absorb the excess oil. Lightly salt and set aside.

Discard most of the used olive oil, leaving approximately a third in the pan to retain the flavour. Add garlic cloves to the pan and sauté until they reach a light golden colour. Remove the garlic to avoid overpowering the sauce with its intensity.

Pour the canned San Marzano tomatoes into the pan and simmer gently. Season the sauce with salt and freshly ground black pepper. Add torn basil leaves to the sauce and allow it to infuse as the sauce thickens and develops flavour.

Drain the pasta, reserving a small amount of the cooking water.

Return the fried eggplant to the pan with the tomato sauce. Toss gently to combine, allowing the eggplant to absorb the sauce and reheat through. Add the drained pasta to the sauce and mix to ensure the pasta is evenly coated. If needed, add a splash of the reserved pasta water to loosen the sauce.

Grate or crumble the ricotta salata into the pan and fold it through. Just before serving, scatter a generous amount of fresh basil over the dish for added aroma and freshness. Serve and top with more ricotta salata.