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1
Preheat the oven to 375.
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2
In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper.
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3
Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom.
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4
Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender.
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5
Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente.
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6
Drain, reserving 1/2 cup of the pasta cooking water.
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7
In a very large, deep skillet, toast the pine nuts over moderate heat, tossing frequently, until lightly golden in spots, about 5 minutes.
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8
Transfer the pine nuts to a work surface and coarsely chop them.
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9
Heat the remaining 3 tablespoons of olive oil in the skillet.
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10
Add the garlic and cook over moderate heat, stirring, until tender, about 1 minute.
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11
Add the crushed red pepper and cook for 30 seconds.
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12
Add the fusilli, roasted eggplant, pine nuts, lemon juice and the reserved pasta water and toss over moderate heat until the pasta is evenly coated, about 1 minute.
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13
Season the pasta with salt and pepper and remove from the heat.
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14
Add the parsley and lemon zest and toss.
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15
Add the goat cheese and toss gently until the cheese is slightly melted.
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16
Spoon the fusilli into bowls and serve.
