1. Clean mushrooms. Remove stems and gills.
2. Dip mushrooms in egg and then coat with breadcrumbs.
3. Deep fry until golden brown, and drain.
4. Cook pasta for 8-9 minutes and drain.
5. Slice eggplants in half lengthwise and then across into small pieces. Lay eggplants on a lined baking sheet. Drizzle with oil, kosher salt, and pepper to taste. Roast at 400°F (200°C) for about 20 minutes.
6. Add eggplant, tomatoes, and basil to pasta. Season to taste and stuff mushroom caps.