Place a wire rack over the sink and arrange eggplant slices. Sprinkle them with salt and let them stand for 45 minutes.
Rinse eggplant slices and dry them well.
Heat oil in a large skillet over high heat.
Fry eggplant slices for a couple of minutes until lightly golden.
Place the slices on the kitchen paper to remove the excess oil.
In another skillet, heat extra virgin olive oil and add garlic clove.
Stir in tomato puree and basil leaves.
Reduce the heat to medium-low and cook until dense.
In the meantime, bring a large pot of salted water to a boil and cook the pasta as indicated on the package instructions.
Remove the garlic clove from the sauce.
Drain the pasta and add it to the sauce.
Toss well to combine.
Serve topped with the egglplant slices and grated cheese.
Enjoy.