Parmesan Eggplant Pasta

Name: Parmesan Eggplant Pasta
Ingredients: 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)