Sprinkle eggplant with salt. Layer in a colander and let stand for 30 minutes. Rinse and pat dry well with paper towel.
In a large non stick frypan pour in enough oil to cover a 2cm depth. Warm oil over medium-high heat. (When a small piece of bread browns in 30 seconds, the oil is hot enough for cooking). Add eggplant slices and cook for 5-6 minutes on both sides until golden brown, cooking in batches and adding more oil, if required. Remove and drain on paper towel. Keep warm.
Heat Providore d’Italia Sugo in a medium saucepan and gently simmer for 5 minutes.
Cook pasta following packet directions. Drain and add to sugo and toss to combine. Gently fold through eggplant slices and serve immediately sprinkled with ricotta salata or parmesan and basil leaves.
Salting the eggplant draws out the sometimes bitter juices from the eggplant. The reduced water content makes it more suitable for frying.