If you're preparing your own marinara sauce, cook it according to the instructions. If the sauce finishes before you're ready to assemble the dish, simply cover the pot and keep it warm over very low heat. For store-bought marinara, warm it gently in a pot over medium-low heat while you prepare the pasta.

Preheat your oven to 425°F, positioning the racks in the upper and lower thirds. Prepare two large, rimmed baking sheets by lining them with parchment paper for easy cleanup.

Using a vegetable peeler, remove long alternating strips of peel from the eggplants, creating a zebra-like striped pattern. Slice the eggplants into ½-inch thick rounds, discarding the ends. Arrange the eggplant slices on the prepared baking sheets. Brush each slice with olive oil on both sides, ensuring even coverage. Sprinkle them generously with salt and black pepper. Roast the eggplants until they become deeply golden and tender, about 35 to 45 minutes, flipping them over after 20 minutes. Set the roasted eggplant aside.

While the eggplant roasts, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it reaches an al dente texture. Before draining, reserve about ½ cup of the pasta cooking water, then return the drained pasta to the pot.

Once the eggplant is roasted and the marinara sauce is either cooked or warmed, gently fold the roasted eggplant into the sauce. Stir in the remaining teaspoon of olive oil, chopped fresh basil, and red pepper flakes (adjust the amount based on your spice preference). Crush the dried oregano between your fingers as you sprinkle it into the sauce for enhanced flavor.

Add the cooked pasta to the sauce, along with a few tablespoons of the reserved pasta water to help the sauce cling to the noodles. Stir in about two-thirds of the grated cheese, reserving the remainder for garnishing. Taste and adjust the seasoning with additional salt, usually about ¼ teaspoon, and black pepper. If needed, add a little more of the reserved pasta water to achieve your desired sauce consistency.

Divide the pasta among four bowls, then sprinkle each serving with the remaining cheese and a few extra basil leaves. For added richness, finish with a light drizzle of olive oil over each portion. Serve immediately and enjoy! Leftover pasta can be stored in the refrigerator, covered, for 4 to 5 days.