Sicilian Eggplant Pasta

1. 1

   Boil water for shells.

2. 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. 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. 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. 5

   Serve immediately, passing additional grated cheese at table.

No additional tips available.