Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture, then pat them dry.

Heat olive oil in a large skillet over medium-high heat and fry the eggplant slices until golden brown and tender, working in batches if necessary, then set aside on paper towels to drain excess oil.

In the same skillet, add a little more olive oil if needed, then sauté the minced garlic until fragrant, about 1 minute.

Stir in the crushed tomatoes, bring to a simmer, and cook for 15-20 minutes, allowing the sauce to thicken slightly.

While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente.

Drain the pasta and add it directly to the tomato sauce along with the fresh basil and fried eggplant slices; toss gently to combine.

Serve immediately, garnished generously with grated ricotta salata.