Eggplant and Tomato Parmigiana

Eggplant and Tomato Parmigiana

This goes great with handmade pasta!! Of course, it's also delicious with store-bought pasta as well.

Ingredients: 2 servings

Japanese eggplant
2 (small-sized)
Tomato sauce
200 g Recipe ID: 192232
Olive oil
2 tablespoons
Garlic powder
a pinch
Parmesan cheese
as needed (to taste)
Fresh pasta
2 servings' worth Recipe ID: 192201


1. Put the olive oil into the garlic powder. Thinly slice the eggplant and stir-fry.
2. Once the eggplants have softened, add the olives (check the saltiness and slice them into rings) and tomato sauce. Add the boiled pasta and toss to coat. Enjoy!!
3. Sprinkle some cheese on top to taste. I like to have a lot of cheese on mine. Of course, this goes well with wine!!

Story Behind this Recipe

I wanted to eat some fresh pasta, and I managed to create an authentic-tasting plate with the ingredients I had in my refrigerator.