Sprinkle the eggplant (aubergine) slices with salt, layering them in a colander and let stand for 30 minutes, then rinse and pat dry with paper towels.

Heat the oil for deep-frying in a deep-fryer to 350°F/180°C or until a cube of bread browns in 30 seconds. Add the eggplant slices and cook for 8-10 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Keep warm.

Heat the 2 tablespoons of oil in a shallow pan, add the garlic clove and cook over low heat, stirring frequently, for a few minutes until lightly browned, then remove and discard the garlic. Add the tomatoes, if using, to the pan and cook, shaking the pan occasionally, for 10 minutes, until softened and pulpy, then season to taste with salt and pepper. Alternatively, add the strained tomatoes (passata), heat through, and season to taste with salt and pepper.

Bring a large pan of salted water to a boil, add the pasta, bring back to a boil and cook for about 10 minutes, or according to the package instructions, until tender but still firm to the bite.

Remove the pan from the heat, drain the pasta, and tip onto a serving dish. Sprinkle with half the grated ricotta, spoon half the tomato sauce on top and add the basil leaves. Top with the slices of eggplant, quartered if preferred, sprinkle with the remaining ricotta and cover with the remaining tomato sauce.

Serve immediately.