Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Leave the eggplant for about 30 minutes to draw out the liquid

Heat your oven to 375 and oil a baking sheet with ½ tbsp of the olive oil

After the 30 minutes, blot the eggplant dry with paper towels and lay the slices on your oiled baking sheet

Brush the tops of the eggplant with olive oil, and roast for 20 - 25 minutes, being careful not to overcook (it will become mushy)

While the eggplant roasts, start your pasta water and make your spaghetti. While the water boils, slice the fresh basil leaves, prep your tomato sauce and grate your cheeses and set these aside

Combine the pasta sauce ingredients in a large mixing bowl. Add in ¼ cup of the boiling pasta water and stir well. Drain the cooked pasta and toss with the sauce in the mixing bowl

When eggplant is cooked, remove it from the oven and turn the setting to broil

Spread a tablespoon or so of sauce on the top of each eggplant, sprinkle with basil slices and top with cheese. Put them under the broiler until the cheese is melted and slightly browned

Portion out 4 servings of pasta and top each with the eggplant