1. Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick. 2. Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack. 3. Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips. 4. 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. 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. Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough! ---------------------------------------------------------------------------
Nutrition
Ingredients
