Cover a large cookie sheet with parchment paper. If you can fit two cookie sheets on one oven rack, I’d recommend using two. (See Notes.)

In a large pot, bring 4 quarts of water to a boil. Generously salt the water. Add the pasta and cook, stirring occasionally. Follow the directions on the package and cook until just al dente.

Preheat your oven air fryer or regular oven to 400°F.

Peel the eggplants and cut into 1/4-inch rounds. Getting the pieces to be a uniform thickness helps to cook them evenly.

Add the rounds to a bowl and toss with extra virgin olive oil, Kosher salt and freshly ground black pepper. You’ll need 1 to 2 tablespoons of extra virgin olive oil.

Place the eggplant in a single layer on the prepared cookie sheet(s).

Place sheet(s) in the oven. If you’re using the air fryer setting, it will take about 20 minutes. If you’re roasting the eggplant, it will take 25 to 30 minutes (depending on the thickness of the eggplant). Flip the eggplant halfway through (with both cooking methods).

Drain the linguine and divide it between two pasta bowls.

Toss with a small amount of extra virgin oil, some mint and a drizzle of honey. Top with eggplant rounds, feta, remaining mint and a generous drizzle of honey.