Prep the eggplant: Wash the eggplant, cut in half lengthwise and sprinkle generously with kosher salt. Let sit 30 minutes to remove excess moisture and bitterness. Rinse well under cold water to remove the salt, then pat very dry, gently squeezing out as much water as possible. Cube the eggplants.

Bring a large pot of water to a boil for the pasta. Once boiling, season generously with salt.

Fry the eggplant: Pour about 1 cup avocado oil into a deep skillet and heat over medium-high until it reaches 340F (or a small piece of eggplant sizzles immediately). Fry the eggplant in batches, without overcrowding, about 8 minutes, until golden brown and tender. Transfer to a paper towel-lined plate with a slotted spoon.

Make the sauce: In a separate large skillet, heat the olive oil over medium. Add the whole garlic cloves and fresh basil and cook about 1 minute, until fragrant. Add the tomatoes, season with salt and pepper, and cook 6-8 minutes, stirring occasionally, until the tomatoes soften and begin to burst.

Finish the sauce: Pour in the tomato passata, stir to combine, and simmer over medium-low 5 minutes. Add the fried eggplant and gently stir together.

Cook the pasta until al dente (about 1 minute less than package directions). Before draining, reserve about 1 cup of pasta water.

Add the drained pasta to the sauce and toss until well coated. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Top each bowl with freshly grated ricotta salata and a few extra basil leaves. Enjoy!