Heat the oven to 450 degrees F and line a baking sheet with parchment paper.
Place the eggplant cubes on the parchment paper, drizzle the olive oil and sprinkle garlic powder and salt and pepper to taste. Toss the eggplant around and bake for 15 minutes until golden.
Cook pasta according to package instructions and transfer to an oven-safe baking dish.
Add the cooked eggplant, marinara sauce, basil, and half the mozarella to the cooked pasta and toss gently to combine everything.
Top the dish with the remaining mozarella cheese and grated Parmesan cheese.
Lower the oven temperature to 425F and bake the pasta for 10-15 minutes, until golden and bubbly.
Serving: 1g | Calories: 358kcal | Carbohydrates: 62g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 184mg | Potassium: 418mg | Fiber: 5g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 3.3mg | Calcium: 84mg | Iron: 1.4mg