Eggplant Recipe with Ramen Noodles

Since we joined the Gamble Creek Farm CSA two seasons ago, my wife has been preparing eggplant as a normal part of our meal planning.  Now that we're also growing Ichiban eggplant in our backyard, we eat eggplant more than ever.  Here's a recipe she found in Everyday Food Magazine, that is one of my favorite ways she prepares a simple, quick, easy, but tasty eggplant meal. She substitutes Ramen Noodles instead of lo mein noodles. (I think the Ramen noodle version is better.)

8 ounces lo mein noodles
2 T. soy sauce
1 T. toasted sesame oil
1 t. light-brown sugar
4 t. vegetable oil
1/2 lb. Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 c. fresh basil leaves, torn for serving

Cook noodles according to package instructions; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 teaspoons vegetable oil and swirl to coat skillet. Add eggplant and stir until golden on both sides (4 minutes total). Push eggplant to side of skillet and add 1 teaspoon oil. Add scallion whites and garlic stir (30 seconds). Add noodles and soy mixture and toss to combine all the ingredients. Top with scallion greens and basil before serving.