Garlicky Feta Eggplant Pasta
Ingredients
- 1 1/2 lb. eggplant, cut into 1” cubes
- 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
- 4 cloves garlic, 2 smashed, 2 grated or finely minced, divided
- 1/2 tsp. dried oregano
- Kosher salt
- Freshly ground black pepper
- Pinch red pepper flakes
- 1/4 c. thinly sliced basil, plus more for serving
- 2 tbsp. lemon juice
- 1/3 c. panko bread crumbs
- 4 oz. feta, crumbled (about ½ c.)
- 1/2 lb. medium-sized pasta, like rigatoni
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