Place the eggplant in a colander set over a plate and sprinkle liberally with salt. Let sit for 20 to 30 minutes to drain.

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If you've got leftover rice, we have some creative ways to use it up. And no, we're not talking about just reheating it as a side of rice the following night.

Cook half-way through stirring occasionally - approximately seven minutes. In a bowl combine sauce, eggplant pasta and half the cheeses. You can also re-season and add more fresh basil.