Salt the eggplant moderately and leave to drain for 30
minutes. Rinse in water and pat dry. Cook the eggplant in small
batches in the pure olive oil until golden brown and tender,
drain well on paper towels, season with salt and pepper and set
to one side.
Toast the breadcrumbs in a little olive oil until crisp
and golden. Heat the tomato sauce with the chili flakes.
Cook and drain the pasta. Toss with the sauce, extra
virgin olive oil, butter, ricotta, basil and eggplant. Check the
seasoning and spoon into a serving dish. Sprinkle with the
toasted bread crumbs and freshly grated parmesan cheese.