Salt eggplant and let drain.
Cook pasta in a large pot of salted water until al dente, according to package instructions.
Drain pasta; return to pot.
Heat oil in a large skillet over medium heat.
Add garlic and crushed red pepper; cook for a few minutes.
Add eggplant to skillet and cook until eggplant is golden and begins to release juices, about 5 minutes.
Remove eggplant with slotted spoon and place on paper towel.
Add can of tomatoes and cook, stirring, until softened, about 5 minutes.
Add half of basil, let simmer for 15 minutes.
Toss sauce and basil with pasta.
Top each serving with smoked mozzarella and garnish with more basil.