Ingredients
-
2
-
4
-
1
-
1/2
-
4
-
1/2
-
4
-
1/4
-
-
-
-
-
-
-
Directions
Alton Brown’s Eggplant ‘pasta’, Although this recipe is called pasta, it actually contains no pasta! Alton suggests serving this as a first course but we enjoy it as a light lunch with fresh crusty bread , Thanks for posting this! Saw AB make it on TV years ago and was never able later to remember the name of the episode to go look it up Had this for lunch today and it’s spectacular I did have to use the parm in the can as i didn’t have fresh grated I also added some sliced black olives I think the next time I make this, I’m going to go for broke and do it up putenesca style, with anchovies cooked in the olive oil, kalamata olives, and capers Quick, easy, and delish!, Always a hit — and with this crowd that doesn’t even like eggplant parmigiana that’s a big deal Thanks for having this recipe here If I couldn’t find it, I was going to load it because it is too good to lose
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Steps
|
1
Done
|
Peel Each Eggplant, Leaving 1" of Skin Unpeeled at the Top & Bottom. Slice the Eggplant Thinly Lengthwise, About 1/4" Thick. |
|
2
Done
|
Evenly Sprinkle Each Slice With Salt & Lay Out For 30 Minutes on a Sheet Pan Fitted With a Wire Rack. |
|
3
Done
|
Rinse With Cold Water & Roll in Paper Towels. Slice the Pieces Into Thin Fettucine-Like Strips. |
|
4
Done
|
Heat the Oil in a Large Saute Pan Over a Medium Heat. Add the Garlic & Crushed Red Pepper, & Cook Until Garlic Is Golden & Aromatic. |
|
5
Done
|
Add Th Eggplant 'pasta' & Toss to Coat. Add the Tomatoes & Cook For 3 Minutes. Add the Cream & Increase the Heat to Thicken the Sauce. |
|
6
Done
|
Finally, Add the Basil & Parmesan. Toss to Combine. Season With Black Pepper but Remember the Eggplant Will Already Be Salty Enough! |
