Alton Brown's Eggplant 'pasta'

Ingredients

• 2 medium-large eggplants
• 4 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 4 small tomatoes, seeded & chopped
• 1/2 cup heavy cream
• 4 tablespoons fresh basil chiffonade
• 1/4 cup freshly grated parmesan cheese
• fresh ground black pepper
• salt (for salting the eggplant)

Directions

1. 1

   Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick.

2. 2

   Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.

3. 3

   Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.

4. 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. 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. 6

   Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!