Spaghetti alla Parmigiana

Method

1. Cut the eggplants lengthwise into slices about 1 cm thick. Place them in a baking dish and cover with coarse salt on both sides. Let rest for about 10 minutes.
2. Squeeze the eggplant slices well, then return them to the released liquid (now a brine) and let rest another 5 minutes.
3. Squeeze the eggplant again, then rinse under running water to remove any seeds and excess salt. Squeeze dry.
4. Cut the eggplants into thin strips.
5. Season the eggplant strips with a drizzle of olive oil and one crushed garlic clove (skin on). Let marinate.
6. Cut the cherry tomatoes into quarters or halves depending on size.
7. Heat another drizzle of olive oil in a pan. Add the garlic clove (from the marinade) and some chili pepper. When golden, add the cherry tomatoes. Season lightly with salt and cook for about 30 seconds.
8. Add the eggplant strips to the pan. Cook over medium heat for 7-8 minutes, stirring occasionally. Cover and lower the heat after a few minutes.
9. Meanwhile, in another pan, heat olive oil with a second crushed garlic clove, chili pepper, and anchovy paste (or anchovy fillets). Sauté briefly.
10. Add breadcrumbs to the pan and toast over medium heat, stirring constantly, until golden and crumbly. This is the 'mugic'. Set aside.
11. Bring a pot of salted water to a boil and cook the pasta (spaghetti, linguine, or bavette).
12. Before adding the pasta to the water, remove a ladle of pasta cooking water and add it to the eggplant pan. Also reserve a couple more ladles in case the sauce becomes too thick.
13. When the pasta is al dente, drain it and add to the eggplant pan. Toss off the heat to combine.
14. Add small cubes of mozzarella, grated Parmigiano Reggiano, pepper, and plenty of fresh basil. Toss gently.
15. Serve the pasta, finishing with the crunchy mugic on top and a few basil leaves for decoration.