Spaghetti alla Norma

Ingredients

• 3 small eggplants, about 1 1/2 pounds, 1/4" slices
• Coarse salt
• 3 tablespoons plus 2 tablespoons extra virgin olive oil
• 3 cloves garlic, crushed
• 4 cups plum tomatoes, peeled, seeded and chopped, fresh or canned
• 3 sprigs fresh basil
• Freshly ground black pepper
• 1 pound dried spaghetti, linguine or fettuccine
• 4 ounces ricotta salata, coarsely grated
• 10 basil leaves, torn into small pieces