Cut the eggplants lengthwise into ½-inch slices. Layer them in a colander sprinkling salt in between the layers. Top the stack of slices with a weight (I use a water-filled tea kettle) and let them drain off the dark bitter juices for at least 30 minutes. When ready to fry them, rinse off the salt, dry on paper towels, and fry in the hot oil.
Cook the pasta according to the package dire