Servings: 1 Serving
Calories: 267kcal
Ingredients
- ⅓ eggplant medium size
- 1 tbsp olive oil
- ½ cup tomatoes crushed, can substitute tomato puree
- ⅓ cup spinach packed, can substitute baby kale
- 2 tbsp mozzarella cheese fresh or shredded
- ⅓ tsp crushed red pepper more if you like it spicy
- ⅓ tsp dried oregano
- 1 tbsp parmesan grated
- 1 tbsp fresh basil
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
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
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 11g | Protein: 11g | Fat: 21g | Saturated Fat: 7g | Natural Sugar: 6g
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