1 bunch parsley
2 medium eggplants
Soft goat cheese
1 head garlic
Grated parmesan cheese
Slice the eggplant in half lengthwise, run with olive oil, and pace, face up on a baking sheet. Roast at 350 until soft, flipping over once.
Meanwhile, make the parsley pesto: combine garlic, parsley, olive oil and up to ¼ cup parmesan cheese in a food processor.
When the eggplant is close to done, make a box of pasta.
Take the eggplant out of the oven and let cool while you drain the pasta and return it to the pot. Drizzle with olive oil, salt, and pepper. Bit by bit cut the eggplant and scrape it out of the skins. Add the eggplant and the parsley pesto to the pasta bit by bit, stirring constantly to combine. Add in ¼ cup goat cheese, stirring to combine and melt.
Cover the pot of wonderful eggplant, cheese, pesto, and pasta and cook over extremely low heat for 2-3 minutes then eat.