Cut the eggplant into thick strips, sprinkle with salt and let stand for 5-10 minutes. Heat the oil in a frying pan, fry the eggplant until golden brown. Add sliced ham, rosemary and minced garlic. Pour in the beer and simmer over medium heat until the liquid has evaporated by half. Cook the pasta until al dente and slightly firm. Add them to the skillet and heat well. Serve sprinkled with parmesan and finely chopped cilantro leaves.