Eggplant and Tomato Parmigiana

Name: Eggplant and Tomato Parmigiana
Yield: 2 servings
Cuisine: American
Ingredients: 2 Japanese eggplant; 200 grams Tomato sauce; 6 Olives; 2 tbsp Olive oil; 1 pinch Garlic powder; 1 Parmesan cheese; 2 servings' worth Fresh pasta

cookpad.japan @cookpad_jp

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

I always make a lot of tomato sauce, divide it into small portions, and store it in the freezer. Recipe by mimosa9729

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

I always make a lot of tomato sauce, divide it into small portions, and store it in the freezer. Recipe by mimosa9729

cookpad.japan @cookpad_jp

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

I always make a lot of tomato sauce, divide it into small portions, and store it in the freezer. Recipe by mimosa9729

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

I always make a lot of tomato sauce, divide it into small portions, and store it in the freezer. Recipe by mimosa9729

Saved

Ingredients

2 servings

2Japanese eggplant
200 gramsTomato sauce
6Olives
2 tbspOlive oil
1 pinchGarlic powder
1Parmesan cheese
2servings' worth Fresh pasta

Saved

Steps

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!!