Sauté the bacon and onion in a non-stick frying pan. Add the aubergines and cook for a further 5 mins. Pour in the cream, bring to the boil, season, cover and set aside.
Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the pasta, cooking water and cheese to the sauce, mix and serve in bowls. Garnish with parsley.