To prepare the pasta, wash and trim the eggplants, slice them into batons, and fry them in plenty of hot peanut oil. Once golden, remove them with a slotted spoon and drain on paper towels.
Prepare a simple tomato sauce by combining the tomato passata with extra virgin olive oil, salt, pepper, and fresh basil. Simmer gently over low heat for about 20 minutes, or until the sauce has thickened and reduced.
Cook the rigatoni in a large pot of boiling salted water until al dente, then drain and transfer to a large mixing bowl. Toss with a ladle of the tomato sauce, then mix in three-quarters of the diced mozzarella, three-quarters of the fried eggplant, and half of the grated cheese.
Spread a ladleful of tomato sauce across the bottom of a baking dish. Pour in the pasta mixture and top with the remaining eggplant, mozzarella, tomato sauce, and grated cheese. Garnish with a few fresh basil leaves.
Bake in a preheated oven at 200°C (400°F) for about 20 minutes. Remove from the oven, let rest for a few minutes, and serve.
