Eggplant Pasta

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you need to brown the eggplant, he doesn't make that clear. I roast it in the oven to save some fat until it's browned then put the sauce on top just before serving so it's not mushy. If you don't actually cook the eggplant first and get it crispy or at least a browned shell I can see how it would be awful.

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This was easy to make, I substituted 1 carton (the small Chobani plain no fat kind Greek yogurt for cream and dried basil for the basil chiffonade. It tasted great, and was easier and healthier!

Oh, I also didn't understand why you had to leave some of the skin on the eggplants so I didn't do that.

Thanks Alton!!

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I watched the TV episode and did everything Alton did (I thought, but didn't get the results he did. Since everyone else seems to have positive things to say, I guess I did something wrong.

The sauce was excellent, but the eggplant had a bitter taste and was as chewy as rubber.

I make a lot of Alton's recipes, but I guess I'll have to shelve this one.

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I have tried many pasta look a- likes but this dish is fantastic!!! great for low carbers ! I used a little more cheese!!! Superb!!!!!!

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This was a spicy delight. I used dried basil, a little soy milk and half & half instead of cream. What made it spectacular is I added fresh jumbo shrimp. It was absolutely delicious. Next time I may try bite-sized chunks of chicken breast.

You wouldn't believe this was a lite meal, because I am dieting and need some variety in my life. Thanks

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This dish is wonderful. It's presentation is beautiful, makes eggplant(that at times can be bland into a spicy tasty treat! I didn't have the chile flakes so I used red pepper flakes and the dish had a delightful kick to it. If I hadn't made it myself, someone might have had to tell me that the "noodles" were eggplant! Plan to make it often!

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This recipe is excellent! You can save a lot of time and effort by using Asian/Japanese eggplants instead of regular - then you can skip the salting process. Just cut to size then add salt to taste at the end.

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This is good stuff- even with dried basil instead of fresh. I made this as a side for a dish of sauteed lobster. I tell you now it was a horse race to see who would trump who. This stuff is damn tasty.

The next time you make this remembered to include some sauteed onions to go on top. That taste good.

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Instead of breadcrumbs . . . serve with couscous . . . very tasty!

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Really, really good! I would even make it for vegetarian guests. I actually forgot to buy cream when I went grocery shopping, but I concocted a substitute by whisking equal parts of skim milk and ricotta cheese until smooth. I also used a little more parm than the recipe called for.