1-First, preheat your oven to 425°F and line two baking sheets with parchment paper. Wash and peel the eggplants in stripes for the best texture, then slice them into ½-inch rounds. Brush the slices with some of the extra-virgin olive oil, sprinkle with fine salt, and arrange them on the baking sheets.

2-Roast the eggplant for 35 to 45 minutes, flipping halfway through, until it’s tender and golden. While that’s happening, bring a large pot of salted water to a boil for the pasta.

3-Cook 8 ounces of pasta, like rigatoni or ziti, until al dente, which takes about 8-10 minutes. Before draining, reserve some of that starchy pasta water it helps the sauce coat the pasta perfectly. In a separate pan, stir the roasted eggplant into the warmed marinara sauce along with the remaining olive oil, chopped fresh basil, red pepper flakes if you want some heat, and dried oregano.

4-Mix everything gently to combine the flavors. Then, add the cooked pasta to the sauce, using that reserved pasta water to achieve the ideal consistency.

5-Stir in about ¾ cup of finely grated ricotta salata or Parmesan cheese, reserving some for garnish. Taste and adjust seasoning with more salt if needed. Serve the dish hot, topped with extra cheese, fresh basil, and a drizzle of olive oil for that final touch.