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Thaw scallops, if frozen. Preheat oven to 350°F. Lightly grease a 2-quart baking dish; set aside. Cook pasta according to package directions; drain.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add eggplant, onion, bell pepper and garlic; sauté for 4 to 5 minutes or until onion is tender. Stir in cooked pasta, tomatoes, tomato sauce, basil, salt and pepper. Bring to a boil. Transfer pasta mixture to the prepared casserole dish.
Rinse scallops; pat dry with paper towels. Place scallops on top of pasta mixture. In a small bowl, combine breadcrumbs and Parmesan; stir in melted butter. Sprinkle over scallops.
Bake, uncovered, for 20 to 25 minutes or until scallops are opaque. If desired, garnish with marjoram.