Preheat oven to 425 degrees . On a foil-lined baking sheet, toss eggplant with 5 tbsp. EVOO, season, and roast until tender, 20 minutes. Cook pasta until al dente. Drain, reserving 1 cup water. In pot, cook onion and garlic in remaining 2 tbsp. EVOO until soft; add crushed red pepper and tomatoes and their liquid. Simmer partially covered until sauce thickens. Stir in eggplant and pasta; cook 2 minutes. Toss in basil and half of the cheeses; season. Thin with pasta water; sprinkle with remaining cheese.