FOR EGGPLANT • eggplant halfed or 4 medium eggplant, peeled and the eggplant pulp scooped out with a melon baller to make a boat shape with sturdy sides and bottom. Reserve pulp. • olive oil mixed with 1 teaspoon pepper, 1 teaspoon garlic powder, 1 tablespoon parmesan cheese and 1/4 teapoon red pepper flakes. This is for brushing eggplant before roasting. • cooked angel hair pasta, drained • olive oil • butter • reserved eggplant pulp, chopped • garlic, minced • onion, chopped • chicken broth • heavy cream • lemon juice •