3 tablespoons olive oil, divided
1 lemon, 1/2 zested and juiced, 1/2 cut into wedges
⅛ teaspoon salt plus 1/4 tsp., divided
1 large eggplant (about 1 lb.), sliced into 1/2-inch-thick rounds
¼ cup grated Parmesan cheese
2 ounces red lentil or chickpea pasta, such as rotini or penne
1 large garlic clove, minced
1 ⅓ cups roasted red peppers
3 cups packed baby spinach (3 oz.)
2 tablespoons thinly sliced fresh basil
2 tablespoons pine nuts, toasted (see Tip)
Preheat oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper.
Combine 2 Tbsp. oil, 1 1/2 Tbsp. lemon juice, and 1/8 tsp. salt in a small bowl. Arrange eggplant slices on the prepared baking sheet. Brush both sides of the eggplant with the lemon juice mixture. Sprinkle the tops with Parmesan. Roast until the eggplant is browned and tender, about 20 to 25 minutes.
Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Drain.
Return the pasta to the saucepan. Add lemon zest, garlic, roasted red peppers, spinach, and the remaining 1 Tbsp. oil 1/4 tsp. salt. Cook over medium heat, gently tossing, until the spinach is wilted, about 3 minutes.
Serve the eggplant alongside the pasta and veggies. Sprinkle with basil and pine nuts. Serve with lemon wedges.