Serious Eats: Recipes
Pasta with Eggplant, Portobella, and Tomatoes
I spent a good portion of the last month making eggplant parmesan for the Food Lab article on the subject. This left me with a few things: lots of canned tomatoes, plenty of Parmigiano-Reggiano, a slew of eggplants, and a great microwave-then-cook technique for getting the most out of their texture.
That's about all there is to say about this recipe, other than the fact that it takes about 20 minutes to throw together, and is really good to boot.