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Preheat the oven to 450°F.
Slice the eggplant into ½” disks. Optional to peel the eggplant.
Lay the eggplant slices on a parchment-lined sheet pan, in a single layer.
Fork-whisk together water, tahini, salt, onion powder, garlic powder, and smoked paprika.
Brush both sides of each eggplant slice with the tahini mixture.
Roast the eggplant in the oven for 15 minutes, flip, and roast another 10 minutes until golden brown and soft.
When cool enough, cut the eggplant into about 4 pieces each.
Start the pasta water. When boiling, add the pasta and cook according to package directions.
While the eggplant roasts and the pasta cooks, water-sauté the garlic in a large skillet or Dutch oven.
Add diced tomatoes, oregano, and chili flakes to the garlic and simmer for 5 minutes.
Drain the pasta. Add the pasta and eggplant pieces to the tomato sauce and toss together.
Serve with sliced basil leaves and vegan parmesan.