Katie Parla’s Pasta alla Norma

Directions

• Place the eggplant in a colander and sprinkle all over with abundant salt to draw out the water.
• Set aside to drain for 1 hour.
• Rinse and pat dry with paper towels. 
• Fill a 10- to 12-inch frying pan or cast-iron skillet with 1/2 cup of the olive oil and heat the oil over medium-high heat to 375°F.
• The temperature of the oil will drop slightly when you add the eggplant. Regulate the heat to fry at 350°F.
• Working in batches so as not to crowd the pan, fry the eggplant, turning to ensure even browning, until deep golden brown, about 10 minutes. Add more oil as needed.
• Drain on paper towels and set aside.
• Discard any remaining oil and wipe the pan clean. 
• Heat the remaining 1/4 cup of olive oil in the same pan over medium-low heat. When the oil begins to shimmer, add the garlic. Cook until it just starts to take color, 3 minutes.
• Add the basil, cooking until fragrant, 30 seconds, then add the tomatoes and season with salt.
• Cook until the tomatoes have lost their raw flavor, about 10 minutes.
• Stir in the eggplant and cook for 1 minute more. 
• Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water until it tastes like a seasoned soup.
• Add the paccheri and cook until al dente.
• Drain the pasta, reserving the cooking water.
• Add the pasta to the sauce and stir to coat.
• Add a bit more pasta cooking water to loosen the sauce as needed. 
• Plate and serve with the ricotta salata on top and a basil garnish.