Eggplant Casserole with Tomato and Parmesan

  • Prep : 30 Mins Cook : 30 Mins
  • 4 Serves
  • MEDIUM

Nutrition Facts

  • Energy 209 calories
  • Fat 11.1 g
  • Carbohydrates 23.7 g
  • Protein 8.9 g
  • Sodium 266 mg

Ingredients

  • 2 tablespoons (1 fl oz or 30 ml) olive oil
  • 1 (5 oz or 150 g) onion, sliced
  • 1 teaspoon (3 g) garlic, minced
  • 1 cup (8 oz or 250 g) tomato puree
  • 4 (7 oz or 200 g) eggplant, sliced into 1/2-inch rounds
  • 2 cups (11 oz or 300 g) cherry tomatoes, cut into quarters
  • 1/4 cup (15 g) fresh basil, chopped
  • 2 tablespoons (7 g) fresh oregano, chopped
  • 1/2 cup (2 oz or 60 g) Parmesan cheese, grated
  • salt and freshly ground black pepper

Directions

  • 1In a medium skillet, heat oil over medium heat. Stir-fry onion and garlic for 3 minutes.
  • 2Add the tomato puree, eggplant, and cherry tomatoes. Simmer for 5 minutes. Season to taste with salt and pepper. Transfer into a baking dish that can fit inside your air fryer basket.
  • 3Sprinkle with Parmesan and chopped basil.
  • 4Set your air fryer to 180 C (360 F). Cook for about 20 minutes.
  • 5Serve and enjoy.