Chop the eggplant into 1/2-inch pieces. Place in colander and sprinkle salt onto the eggplant flesh and let sit for 30 minutes in the sink.* Rinse off the salt and bitter juices.
Meanwhile, in a large skillet, brown the ground beef with the minced onion and garlic powder. Drain and return to the skillet. Stir in the crushed tomatoes and Italian seasoning and let simmer. Stir in the salted AND rinsed eggplant pieces and bring to bubbling.
Once bubbling, stir in the beef stock and the pasta. Gently stir through and press the pasta into the liquid. Cover with tight fitting lid and simmer over low heat for 8 to 10 minutes, or until pasta is cooked.
Prepare the salad.
Serve Eggplant Pasta Skillet with Parmesan cheese garnish and side salad.