Prepare the eggplant

• Cut the eggplant into cubes and salt them lightly.
• Let them rest so they release moisture, then pat dry.

Fry the eggplant

• Heat the olive oil in a frying pan.
• Fry the eggplant in batches until golden and tender.
• Drain on paper towels.

Make the tomato sauce

• Sauté the garlic in a little olive oil until fragrant.
• Add the tomato paste and cook briefly.
• Add the crushed tomatoes, salt and pepper and simmer.

Cook the rigatoni

• Boil the rigatoni in salted water until al dente.
• Drain, reserving a little pasta water.

Combine and finish

• Add the fried eggplant to the tomato sauce.
• Toss the rigatoni with the sauce, adding pasta water as needed.
• Fold in the mozzarella and basil off the heat.
• Serve topped with grated parmesan.