Heat oil in sauce pot over low-medium heat. Add minced garlic and onion and saute, stirring constantly, until the onions are tender, about 3-4 minutes. Add crushed red pepper. Crush tomatoes with your fingers over the pot. Turn up heat to medium-high.Add bay leaf, basil, salt and pepper. Bring sauce to a boil, and cook for about 5 minutes. Cover, and reduce heat to medium-low. Simmer for about 45 minutes. Adjust salt as desired.
Peel and cut eggplant in 1-inch cubes. Toss cubes with salt then place in colander to drain for about one hour. Rinse eggplant and pat dry with paper towels
Heat 3 tablespoons of oil in skillet over medium heat. Add breadcrumbs; stir constantly until toasted, about 2 minutes. Remove from pan.
Heat 1/2 cup oil in skillet over medium high heat. Add about half eggplant to skillet (do not overcrowd), and cook until golden brown. Transfer eggplant to paper towels to drain. Add more oil and cook remaining eggplant.
Cook macaroni in large pot of salted boiling water until al dente, about 10-12 minutes. Drain. Add macaroni to bowl with eggplant and cover with about 3 or 4 cups of the sauce. Add breadcrumbs and toss together. If desired, sprinkle with grated cheese.