This easy eggplant pasta, inspired by Alton Brown, is a quick and creamy dish that skips the carbs but keeps all the comfort. Perfect for a light lunch or simple dinner, it uses everyday ingredients and transforms eggplant into tender, pasta-like strips—tossed with garlic, tomato, and a rich, cheesy cream sauce.
Recipe Ingredients
- 1 large eggplant, about 1 pound
- Kosher salt
- 1 tablespoon olive oil
- 1/4 teaspoon minced garlic
- 1/4 teaspoon red pepper flakes
- 1 small tomato, seeded and chopped
- 3 tablespoons heavy cream
- 1 tablespoon thinly sliced basil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon breadcrumbs
How To Make Eggplant Pasta?
- Prep the eggplant: Peel the eggplant, leaving about 2.5cm / 1 inch of skin at both the top and bottom. Use a mandoline to slice it lengthwise into thin strips about 0.6cm / 1/4-inch thick.
- Salt and sweat the eggplant: Place the slices on a wire rack set over the sink or a baking tray. Generously sprinkle with kosher salt. Let them sit for 15 minutes, then flip and salt the other side. Wait another 15 minutes.
- Rinse and dry: Rinse the slices under cool water to remove the salt. Gently squeeze to remove excess moisture, then pat dry thoroughly with paper towels.
- Slice into “linguine”: Cut the eggplant slices lengthwise into thin strips—around 0.6cm / 1/4-inch wide—to resemble pasta.
- Sauté the aromatics: Heat a medium (25cm / 10-inch) sauté pan over medium-high heat. Add the olive oil, and once it shimmers, toss in the garlic and red pepper flakes. Cook for about 10 seconds, just until fragrant.
- Cook the eggplant: Add the eggplant “noodles” to the pan and toss to coat in the oil and spices.
- Add tomato and cream: Stir in the chopped tomato and cook for 15–20 seconds. Pour in the heavy cream and toss everything together for another 10 seconds.
- Finish with basil and cheese: Add the sliced basil and grated Parmesan. Toss once more to combine.
- Top and serve: Transfer to a serving bowl, sprinkle with breadcrumbs for a bit of crunch, give a final gentle toss, and serve immediately.
Recipe Tips
- Salt the eggplant properly: Don’t skip salting both sides of the eggplant. It helps draw out bitterness and moisture so the strips cook up soft, not soggy.
- Use a mandoline if you can: This tool makes slicing even and easy, which helps the eggplant cook evenly and look like real pasta.
- Pat the eggplant dry after rinsing: Too much water will make the dish watery. Use paper towels to press and dry well before cooking.
- Don’t overcook the garlic: Garlic burns fast. Toss it in the hot oil for just a few seconds before adding the rest.
- Add cream at the right time: Wait until the eggplant and tomato are slightly soft before adding the cream. This keeps the sauce creamy, not runny.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover eggplant pasta cool to room temperature. Then place it in an airtight container and store it in the fridge for up to 3 days.
- Reheat: Add a splash of cream or water to a pan over medium heat. Toss in the leftover eggplant pasta and stir gently for 2–3 minutes until hot.
Nutrition Facts
- Calories: 325.7 kcal
- Total Fat: 8.5 g
- Saturated Fat: Data not specified
- Cholesterol: 11.6 mg
- Sodium: 530.5 mg
- Total Carbohydrate: 54.3 g
- Dietary Fiber: 14.1 g
- Protein: 13.8 g
Check out More Recipes:
Alton Brown Eggplant Pasta
Description
This easy eggplant pasta, inspired by Alton Brown, is a quick and creamy dish that skips the carbs but keeps all the comfort. Perfect for a light lunch or simple dinner, it uses everyday ingredients and transforms eggplant into tender, pasta-like strips—tossed with garlic, tomato, and a rich, cheesy cream sauce.
Ingredients
Instructions
- Prep the eggplant: Peel the eggplant, leaving about 2.5cm / 1 inch of skin at both the top and bottom. Use a mandoline to slice it lengthwise into thin strips about 0.6cm / 1/4-inch thick.
- Salt and sweat the eggplant: Place the slices on a wire rack set over the sink or a baking tray. Generously sprinkle with kosher salt. Let them sit for 15 minutes, then flip and salt the other side. Wait another 15 minutes.
- Rinse and dry: Rinse the slices under cool water to remove the salt. Gently squeeze to remove excess moisture, then pat dry thoroughly with paper towels.
- Slice into “linguine”: Cut the eggplant slices lengthwise into thin strips—around 0.6cm / 1/4-inch wide—to resemble pasta.
- Sauté the aromatics: Heat a medium (25cm / 10-inch) sauté pan over medium-high heat. Add the olive oil, and once it shimmers, toss in the garlic and red pepper flakes. Cook for about 10 seconds, just until fragrant.
- Cook the eggplant: Add the eggplant “noodles” to the pan and toss to coat in the oil and spices.
- Add tomato and cream: Stir in the chopped tomato and cook for 15–20 seconds. Pour in the heavy cream and toss everything together for another 10 seconds.
- Finish with basil and cheese: Add the sliced basil and grated Parmesan. Toss once more to combine.
- Top and serve: Transfer to a serving bowl, sprinkle with breadcrumbs for a bit of crunch, give a final gentle toss, and serve immediately.
Notes
- Salt the eggplant properly: Don’t skip salting both sides of the eggplant. It helps draw out bitterness and moisture so the strips cook up soft, not soggy.
Use a mandoline if you can: This tool makes slicing even and easy, which helps the eggplant cook evenly and look like real pasta.
Pat the eggplant dry after rinsing: Too much water will make the dish watery. Use paper towels to press and dry well before cooking.
Don’t overcook the garlic: Garlic burns fast. Toss it in the hot oil for just a few seconds before adding the rest.
Add cream at the right time: Wait until the eggplant and tomato are slightly soft before adding the cream. This keeps the sauce creamy, not runny.
Alton Brown Eggplant Pasta
