Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant to pan and saute about 6 minutes, or until lightly browned. Drain on a paper towel.
Heat remaining 2 tablespoons of oil in a pan over medium heat. Add garlic to pan and and cook no more than 30 seconds, stirring constantly. Add onion, zucchini, and scallions to pan. Cook about 6 minutes or until tender, stirring occasionally.
Add chopped basil, Italian seasoning, salt, pepper, and tomatoes; bring to a boil. Cover, reduce heat, and simer about 15 minutes.
Combine pasta, eggplant, and tomato mixture in a large bowl; stir in shredded mozzarella. Transfer to a 13x9" baking dish coated with cooking spray.
Sprinkle evenly with Parmesan. Cover and bake at 350 for 15 minutes; uncover and bake an additional 5 minutes.