NEW YORK (CBSNewYork) – When thinking about Italian dishes with eggplant, the options go way beyond parmigiana. Stephanie & Tony Tantillo have this suggestion for you.
Eggplant Basil Pasta
1/2 lb short cut pasta
1 eggplant, cubed
4 tbsp ricotta cheese
5 grape tomatoes
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.
Top pasta with fresh basil.