Cut ends off of eggplants and cut in half lengthwise. Place on a foil lined baking sheet and spread cut side liberally with olive oil and season with salt and pepper. Turn eggplant cut side down. Cut top of garlic head off, exposing cloves. Place on a square of foil, drizzle with olive oil and season with salt and pepper. Wrap up garlic in foil and place on baking sheet with eggplant. Roast at 400 for 45-60 minutes
Saute sausage, casing removed and crumble. Add onions, squash and peppers and minced garlic cloves. Cook and stir until vegetables are soft. Add marinara sauce, Italian seasoning to taste, sugar and a dash of balsamic vinegar. Let sauce simmer over low heat while eggplant is cooking.
Cook pasta and drain.
Remove eggplant from oven and gently flip over with a spatula. It will be very soft. Place each half on a plate with pasta along the side. Spoon marinara sauce over eggplant and sprinkle liberally with Parmesan cheese. Garnish with fresh basil if desired. Makes 4 servings