Sicilian Pasta alla Norma

Toss the cubed eggplant with a generous amount of kosher salt in a colander. Set over a bowl and let drain for 20 minutes. Pat thoroughly dry with paper towels. Removing moisture is the key to eggplant that fries crisp instead of steaming limp.

Heat the frying oil in a large skillet over medium-high heat until shimmering. Fry the eggplant cubes in batches, turning occasionally, until deep golden brown on all sides and creamy within, about 5-6 minutes per batch. Transfer to a paper towel-lined plate and season lightly with salt while hot.

In a separate large saucepan, heat the 1/3 cup olive oil over medium heat. Add the sliced garlic and red pepper flakes and cook gently until the garlic is fragrant and barely golden, about 1.5 minutes.

Crush the San Marzano tomatoes by hand and add them to the pan with their juices. Season with salt. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until the sauce has thickened and the raw tomato flavor has mellowed.

Bring a large pot of well-salted water to a boil. Cook the rigatoni until al dente. Reserve 1 cup of pasta water before draining.

Add the drained pasta to the tomato sauce along with half the fried eggplant and a splash of pasta water. Toss vigorously over medium heat for 1-2 minutes until the pasta is well coated and the sauce clings to every tube.

Transfer to a serving bowl. Top with the remaining fried eggplant, torn basil leaves, and generous shavings of ricotta salata.