"Cheesy, saucy baked pasta is even more fun when you can slice it into wedges...."
INGREDIENTS
•
1 medium globe eggplant, peeled, cut into ½" pieces
•
2 pints cherry tomatoes
•
8 garlic cloves, smashed
•
¼ cup extra-virgin olive oil, plus more for skillet
•
½ tsp. crushed red pepper flakes, plus more for sprinkling
•
Kosher salt
•
2 large eggs
•
2 Tbsp. tomato paste
•
4 oz. finely grated Parmesan, divided
•
1 lb. spaghetti
•
2 Tbsp. drained capers
•
½ cup torn basil, plus a few whole leaves