Preheat the oven to 400°F (200°C).

In a baking dish, toss the diced eggplant with 1 tablespoon of olive oil, minced garlic, dried oregano, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly caramelized.

While the eggplant is roasting, cook the orzo pasta according to the package instructions. Drain and set aside.

In a large skillet, heat the remaining olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

In a large mixing bowl, combine the roasted eggplant, sautéed spinach, cooked orzo pasta, lemon juice, and additional salt and pepper if needed. Toss to combine.

Serve the eggplant and spinach orzo warm, garnished with fresh parsley. Enjoy!