04Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.05Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.