I have to admit that I was lucky the first few times that I cooked eggplant; I never ended up with that mushy, chewy texture that most people dislike — until recently. I got lazy/overconfident and thought it would be OK if I used a somewhat soft eggplant without trying to take some of the moisture out of it — big mistake. So I learned the hard way that whenever you have an eggplant that has a soft, spongy center (and you don't feel like salting, draining and rinsing it), then simply lop off the seedy area. There's usually enough meat to go around and you'll end up with a silky, creamy and flavorful vegetable.
This pasta dish is quick, easy and becomes even more delicious as the mozzarella melts into the hot pasta, adding a thick creaminess to the dish.
Click here to see Recipe SWAT Team: Easy Eggplant Recipes.View Recipe