Our
Moosewood version of a rustic Southern Italian specialty
pairs the crunches of fried egg-plant with the smooth
fresh mozzarella that melts into the hot pasta.
The
eggplant's crisp egg coating prevents it from absorbing
excess oil when frying.
Served with Tossed Green Salad Vinaigrette this pasta will
quickly become one of your favourite meals.
6 cups
peeled and cubed eggplant - (1 inch peices)
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 parsley
1/2 teaspoon crushed red pepper flakes, or more to taste
12 ounces fresh mozzarella, cut into 1 inch cubes
1/2 cup grated Parmesan cheese
6 fresh basil leaves, chopped into bite sized pieces
1 teaspoon salt
grated Parmesan cheese
Bring
a large covered pot of salted water to boil.
Meanwhile, toss together the eggplant and beaten eggs in
a large shallow bowl. Heat 1/4 cup of the olive oil in a
large skillet on high heat until the oil is hot, but not
smoking.
Reduce to medium heat and fry the eggplant i n two batches.
Add 2 more tablespoons 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.
Cook the pasta in the boiling water until al dente. While
the pasta cooks heat the remaining 2 tablespoons of oil
in a large saucepan and add the cherry tomatoes, garlic,
parsley and red pepper flakes. Sauté for 2 to 3 minutes,
stirring gently and set aside.
When the 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.
Serve immediately, passing additional grated cheese at the
table.
