Eggplant Parmesan

I found an eggplant sleeping in our fridge which became eggplant parmesan with Capellini.

Instead of deep-frying, baking eggplant is a healthier option and really makes eggplant delicious - crispy outside and fluffy inside (kari-kari and fuwa-fuwa in Japanese). Each slice of eggplant was dressed with J's special-spiced tomato sauce and fresh basil strips from our garden. A very thin variety of pasta, Capellini (angel hair) was our choice for a gentle bed of eggplant parmesan.

This was a simply comfortable dish.