Heat half of the oil in a frying pan and fry the chopped eggplant/aubergine for 5-6 minutes, or until softened.
In a large bowl, combine the beaten eggs, mozzarella, chopped parsley, chilli flakes, salt and freshly ground black pepper then stir in the cooked pasta. Add the fried aubergine and mix well.
Heat the remaining oil in small frying pan and tip in the pasta mixture. Allow to cook for 3-4 minutes, or until the bottom is golden-brown and set, then carefully turn the pasta omelette over to cook the other side for a further 3-4 minutes, or until golden-brown and set.
To serve, slide onto a serving plate and cut into wedges.