Heat the peanut oil in a pan. Fry the eggplant slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, and then season with salt.
In the meantime, cook the Tortelloni according to package instructions and drain. Season with extravirgin olive oil and pepper, and divide among plates.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.