Place the eggplant in large colander, coat with salt, and let stand in the sink for 30 minutes. Rinse.
Prepare the pasta according to package directions.
Heat 3 tablespoons of the olive oil in a skillet and sautÃ© the eggplant until golden, approximately 5 minutes. Remove from the pan.
Heat the remaining oil in the same pan and cook the tomatoes and garlic for about 2 minutes.
Add the sausages, pepper flakes, broth, and cream, and simmer for 5 minutes.
Add back the eggplant and cook for an additional 1 minute.
Toss the pasta with the sauce, basil, and Parmesan cheese.