Eggplant Pasta

(Makes 2 servings)

• 1 large eggplant
• Kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon garlic
• ¼ teaspoon red pepper flakes
• 1 small tomato
• 3 tablespoons heavy cream
• 1 tablespoon basil
• 2 tablespoons Parmesan cheese
• 1 tablespoon breadcrumbs

Peel eggplant, leaving 1 inch of skin at top and bottom. Slice eggplant lengthwise into ¼-inch-thick slices.
(I would use a mandoline for this.)

Place eggplant slices on cooling rack set over sink. Sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into ¼-inch-wide strips so they resemble linguine.

Heat 10-inch sauté pan over medium-high heat and add the oil. When it shimmers, add garlic and red pepper flakes and toss 10 seconds. Add eggplant and toss to coat. Add tomato and toss 15 to 20 seconds. Add cream and toss another 10 seconds. Finish with basil and Parmesan. Transfer to serving dish, top with breadcrumbs, toss, and serve immediately.