Add the eggplant and cook, stirring occasionally, until the eggplant is softened, about 5 minutes.
Add chopped tomatoes, juice and seasoning to the pan and stir to combine.
Bring just to a simmer and cook for 20 minutes.
While sauce is simmering, toast the breadcrumbs in a dry skillet over med-low heat, stirring frequently until golden brown. Remove from heat and set aside.
Next, cook the pasta as directed on the package.
When pasta is done, drain and set aside.
When sauce is done, stir in the cooked pasta. Then stir in the mozzarella and parmesan.
