For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours. During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.

Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot. Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well. Once breaded, fry the eggplant, in batches, for 1 1/2 minutes. Flip and finish for a final 1 minute. Then remove to paper towels and allow excess oil to drain. Season with salt and pepper.

Next, in a saucepan, warm the prepared red sauce until on the verge of simmering. Then add the cooked pasta and stir. Warm for 2 minutes. After heating, remove and portion to plates and top with 2 slices cooked eggplant. Finish with the reserved Parmesan.