Rinse the eggplant and pat dry with paper towels.

Fill a 10- to 12-inch frying pan or cast-iron skillet with 1/2 cup of the olive oil and heat the oil over medium-high heat to 375°F.

The temperature of the oil will drop slightly when you add the eggplant. Regulate the heat to fry at 350°F. Working in batches so as not to crowd the pan, fry the eggplant, turning to ensure even browning, until deep golden brown, about 10 minutes.

Add more oil as needed. Drain on paper towels and set aside. Discard any remaining oil and wipe the pan clean.

Heat the remaining 1/4 cup of olive oil in the same pan over medium-low heat.

When the oil begins to shimmer, add the garlic. Cook until it just starts to take color, 3 minutes.

Add the basil, cooking until fragrant, 30 seconds, then add the tomatoes and season with salt.

Cook until the tomatoes have lost their raw flavor, about 10 minutes.

Stir in the eggplant and cook for 1 minute more.

Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt the water until it tastes like a seasoned soup.

Add the paccheri and cook until al dente.

Drain the pasta, reserving the cooking water. Add the pasta to the sauce and stir to coat. Add a bit more pasta cooking water to loosen the sauce as needed.

Plate and serve with the ricotta salata on top and a basil (6 leaves) garnish.