Step 1

Cut the eggplant into noodles using the the julienne blade on a mandoline.

Step 2

Heat the olive oil in a large skillet and add the noodles. Cook for five minutes, stirring frequently. Add the chopped sun-dried tomatoes and a splash of heavy cream.

Step 3

Season with black pepper and add the Parmesan.

Step 4

Cook until the cheese has melted, then serve, garnished with fresh basil.