Ziti with Roasted Eggplant and Ricotta Cheese - Lidia

Ingredients

• 2 large firm eggplants (each about 3-inches in diameter and 1 ¼ pounds)
• 2 tablespoons coarse salt, plus more salt for cooking the pasta and seasoning the sauce
• 6 tablespoons extra virgin olive oil
• 2 garlic cloves, peeled and sliced
• One 28 oz canned Italian plum tomatoes with their liquid (preferably San Marzano) plus more if needed
• 1 pound ziti
• 1 cup freshly grated Grana Padano Cheese
• 1 cup fresh basil leaves, washed, dried and shredded
• 1/2 pound (1 cup) fresh ricotta cheese or packaged whole-milk ricotta cheese
• 1 teaspoon crushed red pepper
• 8 ounces imported Fontina cheese, sliced thin (if baking the pasta)