Eggplant Casserole with Tomato and Parmesan
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 (150 g) onion, sliced
- 1 teaspoon (3 g) garlic, minced
- 1 cup (250 g) tomato puree
- 4 (200 g) eggplant, sliced into 1/2-inch rounds
- 2 cups (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 (60 g) Parmesan cheese, grated
- salt and freshly ground black pepper
-
Nutrition Facts
- Energy:209 calories
- Fat:11.1 g
- Carbohydrates:23.7 g
- Protein:8.9 g
- Sodium:266 mg
Method
- 1. In a medium skillet, heat oil over medium heat. Stir-fry onion and garlic for 3 minutes.
- 2. Add 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.
- 3. Sprinkle with Parmesan and chopped basil.
- 4. Set your air fryer to 180 C (360 F). Cook for about 20 minutes.
- 5. Serve and enjoy.
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