Eggplant Pasta

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I have prepared this on a few occasions. I was not a huge eggplant fan, having tried several recipes. However, this dish replaces the calorie-rich ingredient that is pasta with the relatively low-calorie eggplant and smothers it in a rich, creamy sauce. The eggplant is more of a vehicle for the sauce, I feel. After purging, it retains its form very well. The texture is quite good. It doesn't taste like much , which lets the cream, tomatoes, parmesan, and basil take over. If you were to try replacing pasta with other fruits or vegetables, I doubt they'd be that accommodating.
We tried this first after a co-worker gave us a bag of eggplants from his garden. We had to find something to do with them. When I watched this episode of Good Eats, I knew this was the way. After that, we actually bought eggplant from the store to have it again. I just returned from the store after getting a great deal on American eggplants (we're living in Japan right now. This time, I might try using whole milk... we'll see how it turns out.

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I wouldn't really say that it's like any Eggplant Parmesan I've ever had, but it was definitely a tasty hit!

One reason I may have had greater success with this recipe than others is because I remembered the bread crumbs Alton added on TV, but somehow didn't make their way into the recipe here. The pop-up when he's adding them on the show says "to taste" - I added about 4 T. They soaked up a lot of the remaining liquid and gave it a nice flavor.

I also used Spanish Manchego cheese because I didn't have any Parmesan, and it was still delicious.

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Let me begin by saying this is the first AB recipe I've tried and didn't like. And this is probably one of the only eggplant recipes I haven't liked- I'm a huge fan of eggplant. The recipe was so time consuming- I had to double the oil/garlic because my skillet was just not big enough to accomodate all that eggplant so I did it in 2 batches. Once it was all cooked- it had virtually no flavor except for the pepper flakes. To salvage it I ended up layering the "pasta" in a casserole dish with the cream sauce this recipe produced, adding jarred tomato sauce and more fresh parmesan cheese, and a layer of crumbled goat cheese and baking it at 350 for 40 minutes. Then it was really yummy.

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kind of time consuming, but a great alternative to green beans or salad as a side-dish, and doubles as a real pasta too! My only complaint is that it was a little salty - I couldn't rinse all of it out.

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This is my favorite eggplant recipe, I will make this over and over. About time somebody came up with an interesting way to prepare eggplant. Alton, you rock!

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I served it over grilled chicken breast marinated in Italian dressing, it was great!

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Yet another masterpiece Alton - You are my hero!!

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I HATED eggplant until today. Watching the episode about eggplant, I learned that perhaps the reason why I didn't like it when I had made it in the past is because I didn't prepare it properly. My husband loves eggplant and asked me to try it again. I made this recipe today for dinner and we both loved it. No slimy texture, no bitter taste! Both of us are bigtime carnivores and surprisingly enough we didn't miss not having any meat. The only reason I didn't give it 5 stars is because it was a little bit on the salty side even though I thoroughly rinsed the salt off of the eggplant. I've finally found a way to make eggplant and love it!

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this recipe has a delicious easy sauce to accompany the "pasta" eggplant. It was wonderful. I'm going to watch Alton Brown's show faithfully now. Thank you.

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This was easy to prepare and quick to cook. I liked it especially because it is relatively low in fat and carbs.