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How to cook spaghetti sauce with eggplant?

My son and daughter went to dinner last night and ate a big spaghetti with eggplant sauce. They loved and said it was the best I ever ate. I wondered if someone had been before and what was his recipe for eggplant spaghetti sauce over pasta?

Spaghetti alla Norma Ingredients: 1 large or 2 medium eggplants, about 1 1 / 2 pound total salt eggplant, and more, to taste Vegetable oil for frying 1 yellow onion, finely chopped 1 / 3 cup olive oil 2 cloves garlic, minced 2 to 2 1 / 2 pounds fresh tomatoes, peeled, seeded and chopped, or 1 can (28 oz) plum tomatoes, seeded and chopped, with juice freshly ground pepper to taste 1 / 2 cup fresh basil leaves, finely chopped 1 pounds spaghetti 1 / 2 cup ricotta cheese thick salata cheese, and more for garnish 1 / 2 cup grated Pecorino Romano cheese Directions: Cut the eggplant crosswise into slices 1 / 2 inch thick. Make a layer of slices in a colander and sprinkle with salt. Continue layers and sprinkle with salt until all slices are used. Start with a plate and a heavy weight, like a pot. Place the strainer on a bowl or the sink. Let stand for 1 hour to drain off the juice bitter. Rinse the salt and dry the eggplant slices with paper towels. In a large skillet fry medium heat, pour in oil to a depth of 1 / 2 inch. Add enough eggplant slices to make a single layer in skillet. Fry the slices turning once, until tender and lightly browned on both sides, about 8 minutes total. Transfer to paper towels to drain. Repeat with remaining slices. In a large saucepan over medium heat, sauté onion in olive oil until tender, about 5 minutes. Add garlic and saute for 30 seconds. Add tomatoes and season with salt and pepper. Reduce heat to low and simmer, uncovered, until thickened, about 20 minutes. Remove the sauce from the heat. Cut the eggplant into strips and stir into the sauce along with basil. Meanwhile, bring a large pot three quarters of water to boil over high heat. Add the pasta and salt and cook, stirring frequently, until al dente (tender but firm to the bite). Drain the pasta and pour into a warm serving dish. Add the sauce and ricotta salata cheese and sheep cheese, and Stir and mix well. Top with grated ricotta salata cheese and serve immediately. Makes 6 servings.

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