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

Ingredients

  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • 4 small tomatoes, seeded and chopped
  • 1/2 cup cream
  • 4 tablespoons basil chiffonade
  • 1/4 cup freshly grated Parmesan
  • Freshly ground pepper

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Eggplant and Pasta Incaciata

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pasta Al Forno: Oven Baked Pasta

Recipe courtesy of David Rocco

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Marinara Pasta

Recipe courtesy of Vito Gigante

Eggplant Parmigiana

Recipe courtesy of Pasquale Sciarappa

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Mom's Stuffed Eggplant

Recipe courtesy of Michael Chiarello

On TV

Trending Videos

So Much Pretty Food Here