Slice the eggplant into ½ inch thick slices and then set to drain as described above (sprinkle with salt, then rinse and pat dry after 20-30 minutes).
Once your eggplant has drained and been patted dry, add olive oil to a large pan over high heat.
Add the eggplant to the pan and toss to coat with oil evenly and fry the eggplant (you will likely need to cook the eggplant in batches).
Sprinkle a pinch of oregano on the eggplant as it cooks.
Cook until all sides of the eggplant are golden, then remove to a plate and cook the next batch (do not drain on paper towels).
When the last batch is golden, add all cooked eggplant back to the pan along with a little more olive oil and the garlic. Turn the heat to medium.
Once the garlic is cooked, add the tomatoes. Simmer for 10 to 15 minutes and add salt as necessary.
Start a pot of boiling water for the pasta. Cook according to pasta instructions until al dente then drain the pasta and reserve a cup of pasta water.
Tear up half of the basil and stir into the eggplant and tomato sauce, then pour over the pasta and toss.
Add a little of the reserved pasta water, if necessary, to get the sauce to evenly coat the pasta.
Plate the sauced pasta and sprinkle with the grated ricotta salata to taste, then garnish with fresh basil leaves.