Crispy fried eggplants add a meaty texture to this Italian vegetarian pasta dish.

Penne with Fried Eggplants 

Cook pasta according to package directions; drain and keep warm.

Place diced eggplants into a fine-mesh strainer and season with salt. Allow salt to extract water from eggplant in strainer for about 20 minutes.

Fill a medium heavy-bottomed skillet with canola oil and heat over medium heat. Bring oil to 300 degrees as measured with a clip-on thermometer.

Pat eggplant dry with paper towels and toss with cornstarch, shaking off excess. Once oil has reached 300 degrees, add coated eggplant to hot oil. Fry eggplant until tender and golden brown, remove eggplant using a skimmer. Place on a large sheet pan lined with paper towels.

Fry your coated eggplant in small batches to make sure that your oil does not drop in temperature. If your oil temperature drops, this can result in oily and mushy eggplant.

In a large skillet, add olive oil and heat over medium heat. Add garlic, red pepper flakes, and tomatoes; season with salt. Cook for 1 minute and then add basil and Gustare Vita Mediterranean pasta sauce. Reduce heat to medium-low and cook for an additional 10 minutes. Once pasta sauce has reduced and thickened slightly, add fried eggplants. Continue cooking for 2 minutes.

Add cooked pasta and Parmesan to the pasta sauce and eggplants; heat through. Remove from heat and top with mozzarella cheese. Garnish with shredded Parmesan and fresh basil, if desired.