Cut each eggplant in half lengthwise.

Slice a 1/2 inch slice from the wide end of each eggplant half.

Set aside the wide eggplant slices.

Slice a 1/2 inch slice from the narrow end of each eggplant half.

Set aside the narrow eggplant slices.

Reserve the remaining eggplant pieces for another dish.

Pair each wide eggplant slice with a narrow eggplant slice to create 12 pairs.

These pairs will serve as the top and bottom layers with filling in between.

Salt each eggplant slice generously and let them sit for 1 hour to draw out bitter juices.

Rinse the salt off the eggplant slices and pat them dry.

Grill the eggplant slices on both sides until cooked and slightly softened.

Cook the linguine in salted boiling water until it's three-quarters cooked.

Drain the linguine.

In a bowl, stir together the drained linguine, ricotta cheese, and marinara sauce.

Season the linguine mixture with black pepper to taste.

For each serving, arrange a layer of coiled linguine mixture between a bottom and a top eggplant slice.

Drape a thin slice of caciocavallo (or provolone) cheese over the top eggplant slice, allowing it to cascade over the sides.

Bake in a preheated oven at 450°F (232°C) until the cheese is melted and bubbly, coating the pasta and eggplant mounds.

Garnish each serving with a small slice of tomato and a sprig of fresh basil before serving.