Baked Cheesy Eggplant with Marinara

Servings per Recipe: 3
Cooking Time: 45 minutes
1 clove garlic, sliced
1 large eggplants
1 tablespoon olive oil
1 tablespoon olive oil
1/2 pinch salt, or as needed
1/4 cup and 2 tablespoons dry bread crumbs
1/4 cup and 2 tablespoons ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Parmesan cheese
1/4 cup water, plus more as needed
1/4 teaspoon red pepper flakes
1-1/2 cups prepared marinara sauce
1-1/2 teaspoons olive oil
2 tablespoons shredded pepper jack cheese
salt and freshly ground black pepper to taste
1) Cut eggplant crosswise in 5 pieces. Peel and chop two pieces into ½-inch cubes.
2) Lightly grease baking pan of air fryer with 1 tbsp olive oil. For 5 minutes, heat oil
at 390
oF. Add half eggplant strips and cook for 2 minutes per side. Transfer to a
3) Add 1 ½ tsp olive oil and add garlic. Cook for a minute. Add chopped eggplants.
Season with pepper flakes and salt. Cook for 4 minutes. Lower heat to 330
oF and
continue cooking eggplants until soft, around 8 minutes more.
4) Stir in water and marinara sauce. Cook for 7 minutes until heated through. Stirringevery now and then. Transfer to a bowl.
5) In a bowl, whisk well pepper, salt, pepper jack cheese, Parmesan cheese, and
ricotta. Evenly spread cheeses over eggplant strips and then fold in half.
6) Lay folded eggplant in baking pan. Pour marinara sauce on top.
7) In a small bowl whisk well olive oil, and bread crumbs. Sprinkle all over sauce.
8) Cook for 15 minutes at 390
oF until tops are lightly browned.
9) Serve and enjoy.
Nutrition Information:
Calories per Serving: 405; Carbs: 41.1g; Protein: 12.7g; Fat: 21.4g

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