A delightful twist on pasta using eggplant ribbons, combined with a creamy tomato sauce.
Peel the eggplants, leaving some skin at the top and bottom for texture.
Leaving some skin adds a slight firmness to the ribbons, enhancing the texture.
Slice the eggplants lengthwise into thin ribbons, about 1/4 inch thick.
Use a mandoline slicer for even slices.
Sprinkle the slices with salt and let them sit on a wire rack for 30 minutes to draw out moisture.
This step prevents the eggplant from becoming too mushy during cooking.
Rinse the eggplant slices with cold water and pat them dry with paper towels.
Ensure the slices are thoroughly dried to avoid excess water in the dish.
Heat olive oil in a large sauté pan over medium heat. Add garlic and red pepper flakes, cooking until fragrant.
Stir continuously to prevent the garlic from burning.
Add the eggplant ribbons to the pan and toss to coat with the oil and spices.
Handle the ribbons gently to maintain their shape.
Add the tomatoes to the pan and cook for 3 minutes, allowing them to soften.
Crush the tomatoes slightly with the spatula for a chunky sauce.
Pour in the heavy cream and stir, increasing the heat slightly to thicken the sauce.
Stir continuously to prevent the cream from curdling.
Stir in the Parmesan cheese and season with black pepper to taste.
Add the cheese gradually to ensure it melts evenly.
Serve the eggplant pasta warm, garnished with additional Parmesan if desired.
Pair with a side salad for a complete meal.
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