Garlicky Feta Eggplant Pasta - Master recipes

Ingredients

• 1 1/2 lb. eggplant, cut into 1” cubes -
• 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided -
• 4 cloves garlic, 2 smashed, 2 grated or finely minced, divided -
• 1/2 tsp. dried oregano -
• Kosher salt -
• Freshly ground black pepper -
• Pinch red pepper flakes -
• 1/4 c. thinly sliced basil, plus more for serving -
• 2 tbsp. lemon juice -
• 1/3 c. panko bread crumbs -
• 4 oz. feta, crumbled (about ½ c.) -
• 1/2 lb. medium-sized pasta, like rigatoni -