Fusilli with Roasted Eggplant and Goat Cheese

Ingredients

• 1 medium eggplant, sliced lengthwise 1/2 inch thick and cut crosswise into 1/2-inch sticks
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 3/4 pound fusilli
• 2 tablespoons pine nuts
• 1 large garlic clove, thinly sliced
• Pinch of crushed red pepper
• 1 1/2 tablespoons fresh lemon juice
• 3 tablespoons coarsely chopped flat-leaf parsley
• 1 1/2 teaspoons finely grated lemon zest
• 2 ounces fresh goat cheese, crumbled

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