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1
Heat oven to 400 degrees with rack in the middle. Linea baking sheet with parchment paper.
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2
Cut eggplants in half lengthwise and score flesh sides in a crosshatch pattern with a small sharp knife. Brush with 1 tablespoon of oil and season with generous pinch of salt and pepper. Arrange eggplant cut-side down on prepared baking sheet and bake, rotating pan once halfway through, until tender. About 45 to 50 minutes.
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3
Transfer baking sheet with roasted eggplant to wire rack. Turn eggplant halves cut-side up; let cool 5 minutes, then scrape eggplant flesh from skins; discard skins. Place flesh in a fine-mesh sieve set over a bowl; let drain 10 minutes. Discard liquid.
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4
Bring a large pot of salted water to a boil.
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5
In center of cutting board, mound parsley, pine nuts, garlic and oregano; finely chop mixture together.
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6
In a large skillet, heat remaining 3 tablespoons oil over medium-high heat. Add parsley mixture, reduce heat to low and cook, stirring frequently, 3 minutes. Stir in eggplant and cook 1 minute more. Remove skillet from heat.
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7
Cook pasta in the boiling water until al dente; drain and transfer to a large serving bowl. Add eggplant mixture and cheese; toss to combine well. Adjust seasoning to taste. Serve immediately.
