• 1 lb casarecce pasta
• 1 large eggplant, peeled and cut into ½-inch cubes
• Vegetable oil, for frying
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, lightly crushed
• 1 (28 oz) can crushed tomatoes
• Salt and black pepper, to taste
• 12 fresh basil leaves, torn
• 12 oz fresh mozzarella, diced
• ½ cup grated Pecorino Romano
• ¼ cup grated Parmigiano Reggiano

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Fry the Eggplant

Lightly salt the eggplant and let it sit for 30 minutes. Pat dry.

Heat oil to 350°F and fry the eggplant in batches until golden brown. Drain on paper towels and season lightly with salt.

Make the Sauce

Heat the olive oil in a saucepan over medium heat.

Add the garlic and cook until fragrant, about 1 minute. Remove the garlic if desired.

Add the crushed tomatoes and season with salt and pepper. Simmer for 25–30 minutes.

Stir in half of the basil during the last few minutes of cooking.

Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the casarecce until just shy of al dente. Drain well.

Assemble

Preheat the oven to 400°F.

In a large bowl, combine the pasta with the tomato sauce and most of the fried eggplant, reserving some for the top.

Fold in half of the mozzarella and half of the grated cheeses.

Transfer to a baking dish.

Top with the remaining eggplant, mozzarella, Pecorino Romano, Parmigiano Reggiano, and torn basil.

Bake

Bake for 20–25 minutes, or until bubbling and the mozzarella is melted and lightly browned.

Allow the pasta to rest for 10 minutes before serving.

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For a more traditional Sicilian preparation, omit the fresh mozzarella and finish the pasta with grated ricotta salata before serving. The salty, aged sheep's milk cheese is a classic pairing with fried eggplant, tomato sauce, and basil. Many Sicilian families use ricotta salata in place of mozzarella, allowing the flavors of the sauce and eggplant to take center stage.