Cheesy Baked Pasta with Roasted Red Pepper Sauce and Eggplant

INGREDIENTS

red bell peppers

3/4 cup

panko

4 tbsp

olive oil, divided

Kosher salt and freshly ground black pepper

3 oz

grated Parmesan cheese (about 1½ cups), divided

1 28 ounce can

diced tomatoes

, drained

1 1/2

lbs. eggplant, cut into 1-inch cubes

6 cloves

garlic, minced

1 tsp

minced fresh oregano (or ¼ tsp. dried oregano)

1/4 tsp

red pepper flakes

4 cups

water

12 oz

pasta shapes, such as rotini

6 oz

mozzarella, sliced thin

2 tbsp

fresh basil, chopped