Slice the eggplant into 1/2-inch thick rounds, then cut each round into quarters. Sprinkle with salt and let sit in a colander for 30 minutes to draw out excess moisture, then pat dry.

Heat half the olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender, about 3-5 minutes per side. Remove and set aside on a paper towel-lined plate.

In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the crushed tomatoes and bring to a simmer.

Reduce heat to low, season with salt and pepper, and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly. Stir in most of the fresh basil.

Cook the pasta according to package directions in salted boiling water until al dente. Drain, reserving about 1 cup of pasta water.

Add the cooked eggplant to the tomato sauce and stir to combine. Toss the drained pasta with the sauce, adding a little reserved pasta water if needed to create a glossy consistency.

Serve immediately, garnished with grated ricotta salata and the remaining fresh basil.