Add 1/2 tsp salt to a large pot of water and bring to a boil for your pasta.
Cut the ends off the eggplants and slice into 1/2-inch thick rounds. Lay the eggplant slices in a single layer on paper towels and season both sides generously with salt. Let the eggplant slices sit for about 15 minutes (this helps draw moisture out of the eggplant slices).
Pat the eggplant slices dry with paper towels. Heat the 1/4 cup oil in a dutch oven over medium-high heat until oil is very hot. When the oil is hot fry the eggplant slices in batches (dont overcrowd them) until golden brown, about 2 minutes per side. Transfer the fried eggplant to a plate and then fry the remaining eggplant adding more oil if necessary. Take the dutch oven off the heat and discard or add oil so theres 2 TBSP of oil in the dutch oven, set aside.
Add your pasta to the pot of boiling water and cook to al dente according to package directions.
While the pasta cooks add the chopped tomatoes to the dutch oven and cook over medium-high heat, stirring occasionally, for about 5 minutes.
Cut the eggplant slices into bite size pieces and add to the dutch oven with the tomatoes. Add the garlic, crushed red pepper, and 1/2 tsp salt and stir to combine. Reduce heat to low and cook, stirring occasionally, until pasta is finished cooking.
Drain the pasta. Take the dutch oven off the heat and add in the pasta. Toss to combine with the tomatoes and eggplant. Season with salt & pepper to taste.
Serve pasta topped with the parsley and feta cheese.
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