Cut the eggplants in half lengthwise, slice thinly, sprinkle with salt, mix and leave covered until they have drawn water. Lightly squeeze the eggplant slices, dry them and fry them in oil on both sides in a pan.
Add the crushed garlic clove and fry briefly. Add the tomatoes with their juice, season with salt and pepper and cook for 5-10 minutes. In the meantime, cook the tagliatelle until al dente, rinse and place in a bowl. Pour over the vegetables and sprinkle everything with basil and parmesan.
