Slice the eggplants into 1/2-inch thick rounds, then salt them and let them sit for 30 minutes to draw out excess moisture. Rinse the eggplant slices and pat them dry with paper towels to remove any remaining salt and moisture.

Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Fry the eggplant slices in batches until they are golden brown and tender on both sides; set them aside on paper towels to drain excess oil.

In the same pan, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 15-20 minutes, allowing the sauce to thicken.

While the sauce is simmering, cook the spaghetti according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the spaghetti.

Add the fried eggplant slices and fresh basil leaves to the tomato sauce, stirring gently to combine. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Toss the drained spaghetti with the eggplant and tomato sauce until well coated. Serve immediately, garnished with grated ricotta salata cheese and extra fresh basil leaves.