1. Prepare pasta according to package directions; drain and set aside.
2. In a bowl, combine Ricotta cheese, egg and garlic salt; blend well and set aside.
3. In a skillet, cook eggplant and onion in hot oil until tender. Stir in tomatoes and tomato paste, Italian herb seasoning and crushed red pepper flakes. Remove fromheat and stir in Parmesan cheese.
4. In a lightly greased 3 quart baking dish, layer half of pasta, half of Ricotta cheese mixture, half of tomato mixture and half of Mozzarella cheese. Repeat with remaining pasta, Ricotta cheese mixture and tomato mixture; cover. Bake at 350 degrees for 35 minutes. Uncover and sprinkle with remaining Mozzarella cheese. Continue baking, uncovered, for 5 to 10 minutes or until cheese melts.