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In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes. Remove the eggplant from the pan and put it in a large bowl. Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt. Add the garlic to the last batch of eggplant during the final minute of cooking.
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Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. Transfer to the bowl with the eggplant.
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Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.
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Wine Recommendation: Chianti is one of the versatility champions of the wine world. Its high acidity, medium body, moderate tannins, and understated dried-cherry fruit allow it to play a supporting role with many cuisines. Serve one here and you'll see why.
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Notes: Eggplant soaks up oil like a sponge; so it's best to cook this vegetable in a nonstick pan. That way, you can limit the amount of oil available for the eggplant to absorb without worrying about it sticking.
