Alton Brown'S Eggplant 'Pasta'

• 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)

1. Peel each eggplant, leaving 1" of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4" thick.
2. Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.
3. Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.
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. 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. Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!

eggplants, olive oil, garlic, red pepper, tomatoes, heavy cream, fresh basil chiffonade, parmesan cheese, fresh ground black pepper, salt

Taken from www.food.com/recipe/alton-browns-eggplant-pasta-374796 (may not work)