Fusilli with Roasted Eggplant and Goat Cheese

Name: 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