The Connecticut Clay Artists

Steps

1. Toss the eggplant with salt. Put in large colander and let sit for 30 minutes. Wash and dry.
2. Working in batches, heat 3 tbsp olive oil in large skillet and cook eggplant until golden. Set aside.
3. Heat a little oil and cook sausage slices until done.
4. Heat remaining oil. Add tomatoes and garlic. Cook for a few minutes.
5. Add sausage, broth and milk and simmer for about 5 minutes.
6. Add eggplant and cook another minute.
7. Add cooked pasta and basil.
8. Sprinkle with Parmesan or Romano and serve.