Wash and dry the eggplant well. Cut the eggplant into slices about 1/4 inch lengthwise. Sprinkle with salt and leave slices to drain for at least 15 minutes.

Coarsely chop tomatoes and transfer them to a saucepan with oil, salt, 2 cloves of poached garlic, and basil. Allow it to cook for about 30 minutes.

Remove the garlic (if you like more flavor, leave it in the tomatoes);

Purée the tomatoes with an immersion blender at a very low speed.

Transfer sauce to a frying pan, add the last clove of garlic and a few basil leaves.

Fry eggplant slices at 350°F (180°C) in extra virgin olive oil, drain them, and pat them well with paper towels. Add slices to tomato sauce.

Cook the pasta al dente in boiling salted water (3 liters of water with 1.5 tablesoons (30g) of salt). Drain when ready.

Sauté the pasta in the pan with the sauce and eggplant over high heat for a couple of minutes.

Flavor it with remaining basil, divided among the plates, and add a generous amount of grated salted ricotta on each plate.

Serve the plates of Pasta Alla Norma while very hot.