Sicilian Eggplant Pasta

• 6 cups peeled and cubed eggplant (1" pieces)
• 3 eggs, beaten
• 1/2 cup olive oil
• 1 pound chunky pasta, such as shells
• 2 pints cherry or grape tomatoes, halved
• 4 large garlic cloves, minced or pressed
• 1 cup chopped fresh parsley
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 12 oz fresh mozzarella, cut into 1" cubes
• 1/2 cup grated Parmesan cheese
• 6 fresh basil leaves, chppoed into bite-sized pieces
• a handful of chopped broccoli
• 1 tsp salt
• grated Pecorino or Parmesan cheese

1. Boil water for shells.
2. Toss together eggplant and beaten eggs in a large shallow bowl. Heat 1/4 cup of olive oil in a large skillet on high heat until the oil is hot, but not smoking. Reduce heat to medium heat and fry the eggplant in two batches. Add 2more tbsp of oil to the skillet before cooking the second batch. Fry each batch about 8 minutes, turning to brown lightly on all sides. Remove the eggplant with a slotted spoon and drain on paper towels. Sprinkle with salt and set aside.
3. Cook the pasta in the boiling water until al dente. While the pasta cooks, heat the remaining 2 tbsp olive oil in a large saucepan and add the cherry tomatoes, garlic, parsley, broccoli, and red pepper flakes. Saute for 2 to 3 minutes, stirring gently, and set aside.
4. When pasta is al dente, drain it, and transfer to a large, warmed serving bowl. Add the eggplant, tomato mixture, fresh mozzarella cubes, grated cheese, basil, and salt.
5. Serve immediately, passing additional grated cheese at table.

eggs, olive oil, pasta, pints cherry, garlic, parsley, red pepper, mozzarella, parmesan cheese, fresh basil, broccoli, salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/sicilian-eggplant-pasta-50002821 (may not work)