Eggplant Parmesan - Air Fryer or Oven

This classic dish substitutes delish eggplant for traditional chicken which reduces calories and adds essential vitamins and minerals.

Ingredients

• 1/3 eggplant - medium size
• 1 tbsp olive oil
• 1/2 cup tomatoes - crushed, can substitute tomato puree
• 1/3 cup spinach - packed, can substitute baby kale
• 2 tbsp mozzarella cheese - fresh or shredded
• 1/3 tsp crushed red pepper - more if you like it spicy
• 1/3 tsp dried oregano
• 1 tbsp parmesan - grated
• 1 tbsp fresh basil

Instructions

1. Preheat an air fryer (on the air fryer setting if you have a multi-use gadget) to 390º for 5 minutes while you prep.
2. Slice the eggplant about  1/4" thick.
3. Coat the eggplant slices with olive oil - don't be afraid to be generous
4. 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).
5. 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.
6. 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.
7. 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.
8. Repeat layering with more eggplant, sauce, and cheese
9. Bake for 20 minutes or until cheese is bubbly/melted. Top with some fresh chopped basil, if desired.

Nutrition (per serving)