Adjust the oven rack to the middle position and heat to 425°F. Toss the eggplant with the oil, salt, and pepper on a rimmed baking sheet. Roast until the eggplant is tender and browned, about 30 minutes, tossing halfway through.

Bring a large pot of salted water to boil. Cook the ziti until it is just shy of al dente—it should still have a firm bite in the center as it will finish cooking in the oven. Reserve some of the cooking water before draining the pasta and returning it to the pot.

Heat a splash of oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Stir in the tomatoes and salt, then simmer for 10 minutes until the sauce has thickened slightly.

Add the roasted eggplant, tomato sauce, basil, and reserved pasta water to the pot with the ziti and toss gently to combine.

Transfer half of the pasta mixture to a 13 by 9-inch baking dish. Dollop the ricotta over the surface, then top with the remaining pasta mixture. Finish by sprinkling the mozzarella and Parmesan over the top. Bake until the cheese is melted and the sauce is bubbling, about 15 to 20 minutes.

Let the ziti rest for 5 minutes before serving to allow the sauce to set. Serve warm, while the cheese is still pulling.