Hi, I am Jane. Today, we’re going to prepare eggplant and tomato parmigiana recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Eggplant and Tomato Parmigiana Recipe
Eggplant and Tomato Parmigiana is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Eggplant and Tomato Parmigiana is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have eggplant and tomato parmigiana using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Eggplant and Tomato Parmigiana:
- Prepare 2 Japanese eggplant
- Make ready 200 grams Tomato sauce
- Make ready 6 Olives
- Make ready 2 tbsp Olive oil
- Make ready 1 pinch Garlic powder
- Get 1 Parmesan cheese
- Take 2 servings’ worth Fresh pasta
Steps to make Eggplant and Tomato Parmigiana:
- Put the olive oil into the garlic powder. Thinly slice the eggplant and stir-fry.
- 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!!
- Sprinkle some cheese on top to taste. I like to have a lot of cheese on mine. Of course, this goes well with !!
So that’s going to wrap it up for this distinctive dish eggplant and tomato parmigiana recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
