Fusilli With Eggplant & Smoked Mozzarella

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1 eggplant, cut into 1/4-inch thick slices

8 tablespoons sea salt + salt for sprinkling

5 tablespoons olive oil

4 teaspoons finely chopped garlic

1 pound fusilli pasta

3 cups Neapolitan Tomato Sauce (see recipe)

4 ounces smoked mozzarella, cut into 1/2-inch cubes

1 teaspoon freshly ground white pepper

2 to 3 tablespoons grated Parmesan cheese

2 teaspoons chopped Italian parsley

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