pasta alla norma

Ingredients

• 1 1/4 pounds eggplant – sliced into 0.5-inch rounds ( ~1 medium eggplant )
• 2 1/2 tablespoons kosher salt
• 3/4 cup olive oil
• 3 cloves garlic – thinly sliced
• 28 ounces canned whole peeled tomatoes
• 1 cup fresh basil leaves – torn, plus small leaves (for serving)
• 1/2 teaspoon black pepper – freshly ground
• 12 ounces rigatoni
• 4 ounces ricotta salata – grated (for serving)