Preheat oven to 400° F
Slice eggplant into 1/4-1/2" thick slices
Drizzle with avocado oil, then sprinkle garlic powder, salt, and pepper.
Bake at 400° for 25 minutes.
While eggplant bakes, bring a pot of salted water to boil and cook pasta according to package instructions.
Remove roasted eggplant from oven, top with 1 cup tomato sauce and sprinkle cheese on top.
Lower oven temp to 350° and bake for 15 minutes, or until cheese is bubbly and slightly browned.
Drain pasta once cooked & toss with remaining sauce.
Serve eggplant immediately over bed of pasta.