Eggplant Marinara Pasta Casserole

INGREDIENTS

• 6 cups (1/2-inch) cubed eggplant (about 1 pound)
• 1 1/2 teaspoons kosher salt, divided
• Cooking spray
• 1 ounce pancetta, chopped
• 2 cups thinly sliced onion
• 1 tablespoon extravirgin olive oil
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/2 teaspoon crushed red pepper
• 1 (28-ounce) can diced tomatoes, undrained
• 16 ounces uncooked penne (tube-shaped pasta)
• 1 cup (4 ounces) shredded fontina cheese
• 1 (3-inch) piece French bread baguette (2 ounces)
• 1/2 cup (2 ounces) grated fresh Parmesan cheese