1-First, begin by warming the marinara sauce over medium-low heat in a pot, allowing the flavors to meld gently. Preheat your oven to 425°F and line baking sheets with parchment paper to prepare the eggplants. Peel the eggplants in long alternating strips, slice them into ½-inch rounds, and discard the ends for the best texture.

2-Next, place the eggplant rounds on the baking sheets, brush both sides with extra-virgin olive oil, and season with salt and pepper. Roast them for 35 to 45 minutes, flipping after 20 minutes until they turn golden and tender, which helps reduce oil content for a healthier dish. While the eggplant roasts, cook the pasta in salted boiling water until al dente, reserving about ½ cup of the pasta cooking water before draining, then return the pasta to the pot.

3-After that, mix the roasted eggplant into the marinara sauce, stirring in the remaining olive oil, chopped fresh basil, red pepper flakes if desired, and dried oregano. Add the pasta to the sauce along with a few tablespoons of the reserved pasta water, stirring gently to combine. Finally, mix in two-thirds of the grated ricotta salata and/or Parmesan cheese, season with salt and black pepper to taste, and adjust the consistency with more pasta water if needed. Serve the pasta in bowls, topped with the remaining cheese, extra basil leaves, and a drizzle of olive oil for a complete, delicious plate.