NEW YORK (CBSNewYork) – When thinking about Italian dishes with eggplant, the options go way beyond parmigiana. Stephanie & Tony Tantillo have this suggestion for you.

Click here for a printable version of this recipe (.pdf)

READ MORE: Jokic, Rivers Team Up To Help Nuggets Top Nets

Eggplant Basil Pasta


1/2 lb short cut pasta

1 eggplant, cubed

4 tbsp ricotta cheese

5 grape tomatoes

Fresh basil

READ MORE: New York Weather: CBS2’s 1/27 Thursday Morning Forecast

Extra virgin olive oil as needed

Salt for seasoning


Place cubed eggplant on a strainer and let excess moisture drain out for 30-45 minutes

Toss eggplant with a small coating of seasoned, all purpose flour.

Meanwhile, cook pasta according to directions on package.

In a hot saute pan, add oil and floured eggplant and crisp, then add tomatoes and al dente pasta.

Saute all together, and mix in cheese.

MORE NEWS: Four Reach 20 Points In Heat's Win Over Knicks

Top pasta with fresh basil.