Eggplant Parmesan is an Italian-American classic. This adaptation of the dish, cooked up as a pasta, is just as delicious. The recipe first requires you to fry breaded squares of eggplant. Toss them with freshly cooked pasta and a favorite store-bought or homemade tomato sauce, and dinner is nearly complete.
Of course, almost everyone's favorite part of eggplant Parmesan is the gooey mozzarella cheese. The recipe below uses little bocconcini balls, which melt quickly and easily into the pasta. A touch of fresh basil, and this new Italian classic is served.