Eggplant pasta

Ingredients:

• 2 eggplant slightly above average
• 4 tbsp. l. olive oil
• 1 teaspoon crushed garlic
• 1/2 tsp red pepper flakes
• 4 small tomatoes, seeded and chopped
• 1/2 cup cream
• 4 tablespoons thinly sliced ​​basil
• 1/4 tbsp. grated parmesan

Preparation:

1. Peel each eggplant, leaving 2-3 cm of skin on the top and bottom. Thinly slice the eggplants lengthwise, about half a centimeter wide. Sprinkle each piece evenly with salt, place on a baking sheet with a wire rack, and let them rest for 30 minutes to allow the juices to drain.
   
   Rinse the pieces with cold water and lay them on paper towels to dry. Cut the pieces into thin strips to resemble noodles.
2. Heat the oil in a saucepan. Add the garlic and red pepper flakes and fry. Add the eggplant "pasta" and mix thoroughly. Then add the tomatoes and cook for 3 minutes.
3. Pour in the cream and increase the heat to thicken the sauce. Finally, add the basil and Parmesan and stir. Season with pepper. No need to add salt, as the eggplant will have salt residue. Serve immediately.