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Cook Eggplant Mixture In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, marinara, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
Cook Pasta Meanwhile, cook pasta according to package directions less one minute; drain. Rinse with cold water; drain again. Stir pasta into the meat mixture.
Assemble Line a 2-quart baking dish or 8x8x1 ¾-inch square disposable foil pan. Transfer the meat mixture and cover the dish in foil.
Bake Preheat oven to 350°F. Bake, covered, for about 40 minutes or until heated through (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, for about 5 minutes more, or until the cheese is melted.