Roast the Eggplant:

1. Prep and season. Preheat oven to 425°F. Toss the cubed eggplant with olive oil, salt, and pepper, then spread it on a large baking sheet. Spread in a single layer.
2. Roast. Place the tray on the center rack. Roast for 25-30 minutes, flipping the eggplant cubes with a spatula halfway through roasting, until golden brown and tender. Look for caramelized edges to ensure full flavor.

Make the Sauce:

1. Sauté garlic. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Don’t let it burn.
2. Add tomatoes. Add the crushed tomatoes and sugar. Season with salt and black pepper. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Add basil. Stir in the torn basil leaves and cook for another minute. Taste and adjust seasoning.

Cook the Pasta:

1. Boil pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.

Make the Ricotta Salata:

1. Make the ricotta. Grate the block of firm tofu into a large bowl using a box grater. Add salt, lemon juice, and nutritional yeast (if using). Mix until uniform.

Combine:

1. Toss everything together. Add the cooked rigatoni to the tomato sauce along with the roasted eggplant. Toss gently to combine. Add reserved pasta water if needed to loosen the sauce.
2. Serve. Divide among plates. Top with crumbled vegan ricotta salata, fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.