Recipe courtesy of Alton Brown
Show: Good Eats
Save Recipe Print
Total:
50 min
Prep:
40 min
Cook:
10 min
Yield:
4 servings
Level:
Advanced

Ingredients

Directions

Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar|Gabriele Corcos

Eggplant and Tomato Pasta

Recipe courtesy of Kathleen Daelemans

Antonia's Pasta Alle Melenzana (Eggplant Pasta)

Recipe courtesy of Antonia Bellanca

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Baked Eggplant and Pancetta Pasta

Recipe courtesy of Food Network Kitchen

Online Round 2 Recipe - Crispy Eggplant and Pasta

Recipe courtesy of Sandra Lee

Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese

Recipe courtesy of Walter Potenza

Browse Reviews By Keyword

          Latest Stories