How to Make It
Using the grating disc attachment of a food processor or a box grater, process eggplant until finely shredded. Squeeze liquid from eggplant using a clean kitchen towel; discard liquid. Set aside eggplant.
Heat 2 tablespoons of the oil in a large, heavy saucepan over medium-high. Add onion, and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add mushrooms, and cook, stirring occasionally, until mushrooms begin to brown, 3 to 4 minutes. Add shredded eggplant, and cook, stirring occasionally, until eggplant is browned, about 6 minutes. Add garlic and oregano, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add wine, and cook, stirring and scraping to loosen browned bits from bottom of saucepan, until wine is nearly evaporated, about 30 seconds. Stir in crushed tomatoes and tomato sauce. Bring to a boil, and reduce heat to low. Cover and cook, stirring occasionally, until sauce is slightly reduced and vegetables are very tender, about 1 hour.
While sauce simmers, cook pasta according to package directions.
Stir cream and salt into sauce. Divide pasta evenly among 6 dishes; ladle about 2/3 cup sauce over each. Sprinkle evenly with Parmesan and basil leaves.