Remove the ends from your eggplants & if you would like striped eggplant slices, then use a peeler & peel stripes.Remove the ends from your eggplants & then cut into slices that are roughly ½ inch thick.
To prevent your eggplant from sticking, line two baking sheets with parchment paper.Use extra virgin olive oil to brush the eggplants on both sides, then season with salt & ground black pepper.
Now cook your pasta of choice.When your roasted eggplant is fully cooked, remove it from the oven & place it into your warm marinara sauce, stirring it in gently.
Now add the cooked pasta into the marinara sauce. Gently stir to combine all the ingredients. Add around two-thirds of your grated parmesan cheese & stir to combine.