Heat oven to 450°F. Cook pasta as directed on package, using minimum cook time; drain and return to saucepan.
Meanwhile, in large skillet, heat oil over medium heat. Cook eggplant and onion in oil 10 to 15 minutes, stirring occasionally, until tender. Add cooking sauce. Heat to boiling; boil 5 minutes. Remove from heat. Add basil.
Use immersion blender to puree eggplant mixture. Add pureed mixture to cooked pasta; toss to coat. Spoon into ungreased 3-quart casserole. Sprinkle with cheese and bread crumbs.
Bake uncovered 8 to 10 minutes or until cheese is melted and bread crumbs are lightly browned.