Preheat oven to 425°F.
Cut ends off garlic bulbs, exposing the tops of the cloves. Place on a piece of foil then drizzle with EVOO, salt and pepper. Wrap garlic up in the foil and roast 45 minutes. Let cool then squish out the garlic cloves from the skins in a bowl and mash with fork. Cover with EVOO, about 1/3 to 1/2 cup.
Place a cooling rack on a baking sheet. Slice eggplant lengthwise into slices 1/2-inch thick. Paint each piece with some of the roasted garlic oil and season with salt and pepper. Place eggplant in oven and roast 15-20 minutes until golden and tender. Remove, let cool then cut into bite-sized pieces.
While eggplant roasts, bring a large pot of water to a boil. Add salt and cook pasta to al dente.