Slice eggplant into ½-inch rounds. In a large skillet, heat abundant olive oil and fry eggplant in batches without crowding, seasoning with salt and adding more oil as needed. Cook until golden and soft. Transfer to a plate.

Bring a large pot of salted water to a boil for the pasta.

Adjust oil in skillet to about 2 tablespoons. Over medium heat, add garlic and dried chiles; cook until garlic is lightly golden.

Add tomatoes, oregano, salt, and pepper; cook until sauce is thick but still loose, stirring occasionally.

Cook pasta until al dente. Slice fried eggplant into strips and briefly reheat in the tomato sauce.

Drain pasta and toss with sauce and eggplant. Adjust seasoning to taste.

Serve topped with parsley or basil and a generous sprinkle of ricotta salata.