Slice the eggplants into 1/2-inch thick rounds. Arrange on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.

Roast in the preheated oven until golden and tender, about 30-40 minutes, flipping halfway through.

While the eggplant roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of the pasta water.

In a large skillet over medium heat, add enough olive oil to coat the pan. Add garlic and cook until golden and fragrant. Add marinara sauce and heat through.

Add roasted eggplant, dried oregano, red pepper flakes (if using), and chopped basil. Stir to combine.

Add the cooked pasta to the skillet with a splash of reserved pasta water. Toss to coat the pasta evenly. Stir in half of the ricotta salata cheese.

Serve the pasta hot, garnished with basil and ricotta salata cheese. Drizzle with a little extra olive oil if desired.