stacked eggplant parmesan pasta

0 Heat the oven to 450°F with racks in upper and lower thirds. Line two baking sheets with parchment paper. 
1 Divide the eggplant between the baking sheets in a single layer. Brush both sides with 2 tablespoons of the oil and season with the salt and several grinds black pepper.
2 Roast, flipping the eggplant slices halfway through and rotating the baking sheets top to bottom, until browned and tender, 15 to 20 minutes. 
3 Meanwhile, in a small bowl, combine the breadcrumbs with the remaining 1 tablespoon of oil and a pinch each salt, pepper, and red pepper flakes. Set aside. 
4 Build the eggplant stacks as follows: Dollop a spoonful of marinara sauce on half of the eggplant rounds and spread it evenly with the back of a spoon. Top with torn basil, half the mozzarella slices (tearing in half if needed so you have enough) and half the Parmesan. Place the remaining eggplant slices on top and repeat with more sauce, basil, mozzarella, and Parmesan. Sprinkle the stacks with the breadcrumbs (you’ll have about 8 to 10 stacks total). 
5 Transfer to the upper rack of the oven and bake until the cheese is melted and browned in spots and the breadcrumbs are golden and crisp, 10 to 15 minutes. 
6 Meanwhile, cook the pasta according to package directions for al dente. Drain. Return to the pot and toss with as much of the remaining sauce as you like over low heat. 
7 Divide the sauced pasta among bowls and top with two eggplant stacks. Garnish with more fresh basil.