Heat oven to 400°F. Cut eggplant in half lengthwise and, with a sharp paring knife, crosshatch the flesh on an angle 1/2-inch apart and all around the edge. Drizzle a baking sheet with EVOO and season the eggplant with salt and pepper. Place eggplant cut-side down and roast 20 minutes, until very tender.
Meanwhile, process the herbs, lemon zest and garlic into a fine chop. Place half the mixture in a pasta bowl, half in a small dish. Add juice of 1 lemon and EVOO to the small bowl, season with salt and pepper.
Bring a pot of water to a boil for the pasta. Salt water and once eggplant is done, cook pasta to al dente, reserving 1 cup starchy water just before draining.