Preheat your oven to 425?F. Arrange eggplant in an even layer on a sheet tray, season with salt and pepper, and drizzle with ? cup of olive oil. Flip the eggplant, season with salt and pepper on the other side, and roast for 30?45 minutes, flipping halfway through, until deeply browned.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs, season with salt and pepper, and toast, tossing occasionally, until golden brown, about 5?7 minutes. Add ? cup cheese and toss to coat, letting it melt into the crumbs. Remove from heat and transfer to a small bowl. Add two or three tablespoons of chopped herbs, toss, and set aside.

Wipe out the skillet and add remaining 2 tablespoons of olive oil. Add garlic and cook, stirring occasionally, until softened, 3-5 minutes. Add tomatoes, tomato paste, and crushed red pepper flakes if using. Season with salt and pepper and cook until the tomatoes burst and tomato paste turns dark brick red, another 3?5 minutes. Remove from heat.

Once the eggplant is done roasting, add it to the skillet, stirring to combine with the tomatoes.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta until just before al dente. Save 2 cups of pasta water and drain the rest.

Add the pasta and 1? cups pasta water to the skillet. Cook over medium heat, tossing and stirring, until the sauce thickens, 3?5 minutes. Adjust consistency with more pasta water if needed, seasoning with salt and pepper as necessary.

Divide pasta among bowls and top with breadcrumbs, more herbs, and more cheese to serve.