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Fry the eggplants with the ingredients. Set aside on kitchen paper.
In a medium saute pan, add the olive oil, onion and salt and cook over low heat until the onion is soft, about 5 minutes. Add the garlic and cook one minute more. Increase heat just a little and add the canned tomatoes, chili flakes and oregano. Cover and simmer for 10 minutes.
In a baking pan, place about ⅓ cup of the sauce in the bottom of the pan and spread it out to cover the entire bottom. Add about 0.5 cup of sauce and spread on the noodles, making sure they all are covered in sauce. Add more sauce if you need to in order to cover the noodles. Place a fourth of the eggplant on the tomato sauce, a fourth of the ricotta salata and a few of the basil leaves for one layer. Repeat three times more. For the last layer, place 3 noodles on top and cover with the remaining sauce. Sprinkle with the mozzarella and oregano. Cover tightly with nonstick foil or use regular foil, spraying the underside with cooking spray.
Bake for about 45 minutes at 180 degrees celsius. Remove foil and bake another 15 minutes. Remove from oven and let sit for about 15 minutes before slicing to serve.