Eggplant and Ricotta Salata Fusilli in Tomato Basil Sauce

1. Prepare Eggplant

Trim the ends off the eggplants and slice them thinly. Lay the slices in a colander and sprinkle them generously with salt. Let the eggplant sit for about 15 minutes to draw out excess moisture.

2. Fry Eggplant

Heat half a cup of olive oil in a heavy pan over medium heat. Pat the eggplant slices dry with paper towels to remove the moisture and excess salt. Fry the slices in the hot oil until they turn golden brown and crisp, a few minutes per side. Transfer the fried eggplant slices to a plate lined with paper towels to drain any excess oil.

3. Prepare Sauce

In a large saucepan, gently heat 2 cups of Simple Tomato Sauce and stir in the basil chiffonade.

4. Cook Fusilli

Bring a large pot of salted water to a boil and cook the fusilli until it is al dente. Reserve half a cup of the pasta cooking water before draining the fusilli.

5. Combine and Serve

Toss the cooked fusilli with the warm tomato basil sauce and the fried eggplant slices in a large bowl. If the pasta seems a bit dry, add some of the reserved pasta water until you reach the desired consistency. Taste and adjust the seasoning if necessary. Sprinkle the grated ricotta salata over the top, and serve immediately.