Cut the eggplant into round slices 1/2 thick. Do not remove the peel.
Deep fry the eggplants slices in oil. Once finished remove excess oil with paper towel.
In a saucepan add EV olive oil and garlic.
Once the garlic turns blonde add the crushed tomatoes and the basil. Salt and pepper to taste.
Cook for 15 minutes.
Cut the fried eggplants into strips about 1 inch wide and add to the sauce.
Cook for an additional 10 mins.
Cook the rigatoni al dente and add to the sauce pan. Toss in the sauce for 2 mins.
Serve and garnish with Ricotta Salata.