Baked Eggplant Parmesan Penne

Name: Baked Eggplant Parmesan Penne
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large sweet onion, finely chopped; Kosher salt; One 1 1/4 pound eggplant, cut into 1/2-inch dice; 4 garlic cloves, minced; 1/4 teaspoon crushed red pepper; 3 cups marinara sauce; 1 pound penne rigate; 1/2 cup lightly packed basil leaves, torn; Freshly ground pepper; 4 ounces fresh mozzarella, cut into 1/2-inch dice; 1/4 cup finely grated Parmigiano-Reggiano cheese; 1/4 cup panko (Japanese bread crumbs)