PREPARATION:

1. Cut off the ends from each eggplant and peel. With a sharp knife, slice 1 eggplant into 1/8" rounds across the width. Cut other eggplant into approximately 1/2" dice. In a large colander, salt the rounds of eggplant, toss to coat and push to one side to drain. In the other half of the colander, salt the diced eggplant, toss, and leave to drain -- both about one hour. Independently, dry the rounds and the dice in paper towels or tea towels.
2. Heat a large pot of water to a boil.
3. In a medium saucepot, heat 2 tablespoons olive oil over medium-high heat. Saute the onion with a pinch of salt until soft and translucent. Add the garlic and cook a few more minutes. Add the diced eggplant and cook for 5 minutes longer. Add the strained tomatoes and bring the sauce to a simmer, simmering about 5 minutes. Whisk in the butter and basil. Taste and adjust seasoning.
4. In the boiling water, cook the pasta until al dente.
5. Heat 1/2 cup olive oil in a large sauté pan. Dredge the eggplant rounds in flour, patting off the excess, then dip in the eggs and coat in the breadcrumbs.
6. When oil is hot, add the eggplant rounds and fry on each side until golden brown. Fry in batches to keep the eggplant crisp. Remove to a paper towel-lined plate as cooked. Add extra oil to the pan as needed.
7. Drain the pasta and add to the diced eggplant sauce. Toss to combine. Transfer to a serving platter. Slice the fried eggplant into 3 strips and top the pasta. Garnish with the crumbled ricotta and serve immediately. If any sauce left, serve on side separately.