• 1 large eggplant (about 16 ounces)
• Kosher salt
• Vegetable oil, for frying
• 24 ounces Martone Street Mediterranean Style Marinara Sauce
• 1 pound rigatoni pasta
• 12 basil leaves, torn
• 1/3 cup grated Parmigiano-Reggiano
• 1 (8-ounce) block of ricotta salata, for grating (see note)

Step 1: Prepare the Pasta Water

Bring a large stockpot of salted water to a boil – it should taste like broth.

Step 2: Prep the Eggplant

Peel the eggplant lengthwise in alternating strips to create a striped pattern.

Cut into 1-inch cubes and place in a colander.

Sprinkle lightly with kosher salt and let sit for 30 minutes to draw out moisture and bitterness.

Pat dry thoroughly.

Step 3: Fry the Eggplant

Heat about 5 inches of vegetable oil in a Dutch oven to 350°F.

Line a sheet pan with paper towels.

Fry the eggplant in batches for 7–8 minutes, until tender and deeply golden.

Transfer to the paper towels to drain.

Step 4: Warm the Sauce

In a large sauté pan, gently simmer the Mediterranean Style Marinara Sauce for about 10 minutes to deepen its flavor.

Step 5: Cook the Pasta

Cook the pasta until about 80% done, just shy of al dente.

Reserve ½ cup pasta water, then drain.

Step 6: Bring It Together

Transfer the rigatoni directly into the reduced sauce.

Add pasta water as needed to loosen and help the sauce coat the pasta evenly.

Finish cooking until the pasta is perfectly al dente.

Add the fried eggplant and toss gently to combine.

Turn off the heat and add the basil and Parmigiano-Reggiano, tossing to emulsify the cheese into the sauce.

Step 7: Serve

Plate and grate ricotta salata generously over each bowl using a box grater.

Note: Enhance the Ricotta Salata

For deeper flavor, bake the ricotta salata on a parchment-lined sheet tray at 350°F for 10–12 minutes, then cool before grating.