Step 1
Place a baking rack in the top of the oven.
Step 2
Preheat oven to 400 degrees F (200 degrees C).
Step 3
Line a baking sheet with aluminum foil.
Step 4
Spread asparagus spears and eggplant slices on the baking sheet and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
Step 5
Roast the asparagus and eggplant in the preheated oven until tender 12 to 15 minutes.
Step 6
Remove from oven and cool. When cool roughly chop the vegetables; set aside.
Step 7
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook stirring occasionally until the pasta has cooked through but is still slightly firm about 9 minutes. Drain well.
Step 8
Transfer about 1/4 of the penne at a time into a large salad bowl drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
Step 9
Stir in roasted asparagus and eggplant lemon juice 1/4 cup Parmesan cheese balsamic vinegar and Worcestershire sauce until thoroughly combined.
Step 9
Sprinkle pasta salad with salt-free seasoning and black pepper.