Eggplant Parm Pesto

Ingredients

• 1 medium eggplant (about 1 pound)
• 1/4 cup plus 1 tablespoon olive oil, divided
• 1/4 cup panko or fine, dry unseasoned breadcrumbs
• 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided, plus more for cooking pasta
• 1 large clove garlic
• 1 teaspoon dried oregano
• 1/4 cup tomato paste
• 1 large sprig fresh basil, plus more for serving
• 1 1/2 ounces Parmesan cheese (1/2 cup store-bought grated), plus more for serving
• 1/8 teaspoon freshly ground black pepper
• 1 pound dried spaghetti
• 2 tablespoons unsalted butter

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