This was another recipe that I saw on the “Good Eats” episode focused on eggplant. The pitch that Alton gave about this recipe was that it was essentially Eggplant Parmesan, but much quicker. I like Eggplant Parmesan, and I liked the other recipe on the show that I saw, so I decided to try this one too.

The recipe can be found here. The only modification I made was I left out the cream. I don’t like cream-based pastas and sauces.

This ended up tasting okay. It’s something I would make again if I had eggplant that I needed to use up for whatever reason or if someone was selling it for next to nothing at the farmers’ market. It’s not something I would go out of my way to make, however. It just wasn’t that great.