Preheat oven to 350°F.
Heat oil in a oven safe saute pan over medium heat. Add the onions, carrot and garlic; cook, stirring frequently until the veggies are tender, about 4~5 minutes.
Stir in the eggplant and the soy granules. Cover and cook till eggplant is tender and soft, about 6~8 minutes.
Add Italian seasoning, crushed red pepper and salt.
Stir in the vegetable stock, marinara sauce, pasta and 2tbsp basil. Bring the mixture to a boil; cook for 10~12 minutes or until the pasta is almost cooked, stirring frequently.
Top with grated mozzarella and parmesan cheese on top. Bake for 12~15 minutes or until pasta is done. Sprinkle with remaining 1tbsp basil and serve!!