In a large skillet, sauté the eggplant with 1 tablespoon of olive oil, ¾ cup of water, and salt until soft and moisture is evaporated. Transfer mixture into a bowl then chill.
Once chilled completely, use a fork to smash the eggplant into a puree-like substance. Stir in breadcrumbs, egg white, and season with ½ cup of cheese and a bit of salt if needed then chill mixture. Once eggplant mixture has been chilled, roll into 1-inch (golf ball size) balls.
Meanwhile, cook onions with remaining oil until soft and translucent, add tomatoes, ½ cup of water and red pepper flakes, simmer for 2 minutes, season.
Gently place eggplant balls into sauce and cover them. Cook for 3 more minutes over medium heat (check internal temp).
Cook pasta according to directions and then toss with sauce in the skillet.
Remove the skillet from the flame and add the remaining cheese and basil, then stir gently to combine.
