Begin by prepping the eggplant. Line a large baking sheet with paper towel and set aside. Cut the eggplant into half inch cubes and place in a large bowl. Sprinkle liberally with kosher salt. Start with 1 tablespoon, adding more if needed. Toss the eggplant cubes so that all sides are lightly sprinkled with the salt.
Spread the eggplant out in a single layer on the paper towel lined baking sheet. Let sit at room temperature for at least 30 minutes or up to 60 minutes.
While the eggplant is draining begin making the sauce. Add the can of San Marzano tomatoes to a food processor. Pulse several times until the tomatoes are almost completely broken down.
In a wide skillet, add 1 tablespoon of extra virgin olive. Heat over medium heat. Add the minced garlic and red chili flakes to the pan and sauté briefly until the garlic is fragrant. Carefully pour the blended tomatoes into the skillet as it could splatter when it hits the hot oil.
Add a pinch of sugar and some kosher salt then bring to a simmer. Turn down the heat to low, cover, and let simmer on low while you fry the eggplant.
Fill a large pot with water and place over high heat.
To fry the eggplant, first pat the eggplant pieces with more paper towel to absorb any excess moisture. Pour a half inch layer of extra virgin olive oil into a deep wide skillet with sides that are at least 2 inches high. Heat over medium high heat. You will cook the eggplant in 3 or 4 batches.
Carefully add some of the eggplant pieces to the hot oil. Cook for 4 to 6 minutes, stirring and tossing the eggplant often until the pieces are golden brown on all sides. Remove with a slotted spoon and transfer to a paper towel lined baking sheet to drain. Add more olive oil if needed and repeat with the remaining eggplant until it is all cooked.
When the water is boiling add a good amount of kosher salt. Taste the water, it should be nicely seasoned but not too salty. Add the casarecce pasta and cook, stirring occasionally, until the pasta is fully cooked.
Check the seasoning of the sauce, taste, adding more salt if needed. Stir in the chopped basil and the eggplant pieces. When the pasta is cooked, scoop it into the sauce with a wide strainer ladle. Alternatively, save some of the pasta water and then strain the pasta in a colander. Add a ladleful of the pasta water to the pasta, about ½ a cup.
Gently toss the pasta with the sauce and cook over medium heat until the sauce begins to thicken and cling to the pasta. Garnish with more chopped fresh basil and grated ricotta salata cheese and enjoy!