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Eggplant Pasta Recipe

Eggplant Pasta

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 11-20 of 52

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  • on August 07, 2010

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    It was awesome.

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  • on July 17, 2010

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    I served this at a dinner party last night and everyone raved about it. I noticed people getting seconds and one person a third helping. Everything in the recipe was from our garden except the cream and parmesan cheese. This will become a family favorite for us!

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  • on July 05, 2010

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    My husband and I have made this dish twice and love it. The first time we manually cut the eggplant slices, but since they were uneven I didn't enjoy it as much because the noodles were chewy and bitter. The second time I used a mandoline to make thin even slices and then purged the water from the "pasta" and it turned out much better. I also like my food on the spicy side and added more crushed red pepper. A great way to introduce someone to eggplant.

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  • on June 26, 2010

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    I bought a fresh eggplant at the farmers market this morning and went searching for an eggplant recipe. WOW!! This recipe proved to be a keeper.
    I used canned tomatoes since I did not have fresh onhand. Since I am cutting back I only used 1/8 cup cream and 1/8 cup fat free half and half. The sauce was thick and creamy and coated the "pasta" perfectly. I topped it off with fresh basil from my garden. I will definetely make this again.

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  • on January 27, 2010

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    Delicious! And very healthy and creative. I used fat free half and half, doubled the red pepper, garlic and basil and it was great. I used a mandoline to slice the eggplant, which sped up the prep time. A few things I'll do differently next time-- the "noodles" can be sliced very thin. I sliced them a bit too thick (thinking that any thinner would result in the eggplant turning into mush but I didn't need to, they stayed very al dente. Also, after you add the cream or half and half, it takes about 7-8 minutes on medium high heat to finish cooking.

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  • on January 24, 2010

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    Cutting the eggplant into "noodles" was a bit tedious but well worth it! I thought this dish was delicious! And it makes good leftovers.

    The sauce is great and I have made it to accompany other pasta dishes as well.

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  • on January 12, 2010

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    I never write reviews, but I felt this recipe truly deserved one. This is an excellent, hearty dish and is quite filling due to the spice from the pepper. I've had it several times so far and I enjoy it more and more each time. I've had it with both regular tomotoes and also sundried tomatoes and either way was great. Thanks for the wonderful recipe, Alton!

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  • on December 13, 2009

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    I have many food allergies and am always looking for things I can make to replace pasta. I made the recipe just a little bit differently since I am allergic to dairy. I purged and then browned the eggplant in the olive oil with garlic and red pepper flakes. Then I tossed in the tomatoes and added a little almond milk. I added basil and left out the cheese but added some cooked sausage at the end and tossed it all together. It was delicious and allergy friendly!

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  • on November 12, 2009

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    My boyfriend loves eggplant so I tried this recipe since it was easy and I've never made eggplant before. He raved about it, and said I can make it any time I want. I didn't change anything in the recipe, and made sure to purge the eggplant beforehand, and brown it before adding the tomatoes. Thanks Alton!

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  • on November 07, 2009

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    FANTASTIC.... JUST FOLLOW THE DIRECTIONS. THANK YOU ALTON. HAD COMPANY FOR DINNER AND YOU RECEIVED GREAT REVEWS.

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