Ingredients
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1 medium eggplant, halved lengthwise
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4 tablespoons olive oil, divided
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1 pinch kosher salt, divided
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½ teaspoon ground black pepper, divided
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1 cup marinara sauce
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1 cup shredded mozzarella cheese
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2 tablespoons grated Parmesan cheese
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1 teaspoon chopped fresh basil
Directions
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Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
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Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
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Air-fry at 390 to 400 degrees F for 10 minutes.
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Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
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Serve immediately sprinkled with fresh basil.
Cook's Notes:
Great served with a spicy jarred marinara like arrabiata sauce.
Add ground beef or chicken if desired!
Nutrition Facts (per serving)
580 | Calories |
41g | Fat |
35g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 580 | |
% Daily Value * | |
Total Fat 41g | 53% |
Saturated Fat 11g | 57% |
Cholesterol 43mg | 14% |
Sodium 1145mg | 50% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 13g | 45% |
Total Sugars 18g | |
Protein 21g | 41% |
Vitamin C 9mg | 10% |
Calcium 553mg | 43% |
Iron 2mg | 11% |
Potassium 1087mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.