1-Prepare eggplant: Peel the eggplant in alternating strips using a vegetable peeler and slice it into ½-inch thick rounds. Brush the slices with olive oil, season with salt and pepper, and roast them for 35 to 45 minutes, flipping halfway through until they’re golden and tender.

2-Cook pasta: While the eggplant roasts, cook the pasta al dente in salted boiling water, and remember to reserve ½ cup of pasta water before draining it’s a tip that helps blend the sauce perfectly.

3-Combine ingredients: Once the eggplant is ready, stir it into the marinara sauce along with additional olive oil, basil, red pepper flakes, and oregano for extra flavor. Mix the cooked pasta with the sauce and reserved water, then add two-thirds of the cheese and season to taste. Serve immediately, garnished with the remaining cheese, fresh basil, and a drizzle of olive oil for that final touch.