olive oil cooking spray

1	small eggplant, about 12 ounces (360 g), unpeeled and cut into 1/2-inch (2.5 cm) cubes

4	cloves garlic, minced

8	ounces (240 g) fresh or dried linguine

4	no salt added canned plum tomatoes, drained

1/4	cup (22 g) chopped flat-leaf parsley

2	scallions, white part and 1 inch (2.5 cm) green, chopped

2	tablespoons (14 g) dried bread crumbs

1	tablespoon (15 ml) olive oil

2	tablespoons (18 g) grated Parmesan cheese

1. Preheat oven to 425°F (220°C, Gas Mark 7). Lightly coat a large baking pan with cooking spray.t
2. Spread the eggplant in the pan and sprinkle with garlic. Roast until tender and golden brown, about 20 minutes.
3. Meanwhile, cook linguine to al dente, following package directions. Drain and keep warm.
4. Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any juices. Add the parsley, scallions, bread crumbs, and oil. Toss well to combine.
5. When pasta is done, toss the drained pasta with the tomato mixture. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve.