- 1 Large Eggplant
- 2-3lbs Tomatoes
- Bread Crumbs
- Parmesan Cheese
- Fresh Mozzarella
- Bunch of Basil
- 1 Onion
- Cup Wine
- Cup Crushed Tomato
- Olive Oil
- Crushed Red Pepper
- Salt and pepper
This is a favorite for end of summer vegetables! I like to play the measurements by ear on this one because its full proof!
You can slice your eggplant thin or thick. I went thick for this one. I like to salt on some paper towels to get some of the water out for about an hour.
Next crack a few eggs and beat well with a touch of water. Dip eggplant in egg then right into some seasoned breadcrumbs with parmesan cheese. I let sit for a few minutes while air fryer heats up as high as it goes. I spray a little olive oil on each piece. I then will fry a few pieces at a time for about 7-8 minutes until crispy. Once out, I then slightly salt each piece. Chop a bunch of hand-picked tomatoes, one onion, 4-5 cloves of garlic and set aside. Add some olive oil to pan. Next, toss in onion sauté then garlic and hot red pepper. Deglaze with some white wine. then add chopped tomatoes and some crushed tomatoes and basil. Let stew for about 30 minutes and you’ll have some really tasty sauce.
Slice some fresh mozzarella and a few big tomatoes. Now it’s time to assemble. Sauce/eggplant/Tomato Sauce/Sliced Tomato/Basil/Fresh mozzarella/Grated parmesan.
Baked at 350 for about 30 minutes…
Make some regular pasta or grab some red lentil pasta as a healthier option. Toss with some sauce and you’ll have yourself a SUPER HEALTHY MEAL… Enjoy!