½cuptomatoes(crushed, can substitute tomato puree)
⅓cupspinach (packed, can substitute baby kale)
2tbspmozzarella cheese(fresh or shredded)
⅓tspcrushed red pepper(more if you like it spicy)
⅓tspdried oregano
1tbspparmesan(grated)
1tbspfresh basil
Get Recipe Ingredients
Instructions
Preheat an air fryer (on the air fryer setting if you have a multi-use gadget) to 390º for 5 minutes while you prep.
Slice the eggplant about 1/4" thick.
Coat the eggplant slices with olive oil - don't be afraid to be generous
Once the air fryer is heated, place the slices in a single layer in the basket (you may need to do multiple batches so give yourself time).
Set a timer for 6-7 minutes at 390º, check on the eggplant, flip it over, and give it 1-2 more minutes. Keep an eye on your eggplant because the cook time will depend on the thickness of the slices.
Put tomato sauce, oregano, and red pepper in a saucepan and heat on the stovetop. Once simmering add spinach/kale and stir. Cook until wilted.
Spread a thin layer of your kale-tomato sauce on the bottom of a baking dish, then layer some eggplant so they overlap slightly. Top with 1/2 of mozzarella and parmesan cheese.
Repeat layering with more eggplant, sauce, and cheese
Bake for 20 minutes or until cheese is bubbly/melted. Top with some fresh chopped basil, if desired.
Notes
Directions for oven: same as above except cook Same as above except preheat oven to 400 and place eggplant on a cooking sheet in a single layer. Cook for 15 minutes and flip and cook additional 10 minutes. Servings: 1
Share this recipe with your online community.
And don’t forget to mention and tag us! @faithfulworkouts #faithfulworkouts
Food Category: Vegetables
Dietary Preference: Gluten Free, Low Carb, Vegetarian
Get Recipe Ingredients
