Heat4 tablespoons oil in large skillet over medium-high heat; add eggplant and a pinch of salt. Cook, stirring frequently, for 4 minutes or until eggplant just begins to brown.
Add remaining 1 tablespoon oil to skillet; stir in onion and garlic. Cook, stirring frequently, for 1 to 2 minutes. Add tomatoes; cook for 3 to 4 minutes. Season with salt and pepper.
Prepare pasta according to package directions; drain. Add to skillet along with basil, mozzarella cheese and Parmesan cheese. Toss to coat. Garnish with additional basil leaves, if desired.