Eggplant Pasta Bake

EGGPLANT PASTA BAKE 🍆🍝⁠
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INGREDIENTS⁠
⭐ 1 tbsp extra virgin olive oil⁠
⭐ 2 medium eggplant⁠
⭐ 3 large tomatoes⁠
⭐ 3 cloves garlic⁠
⭐ 1 tbsp tomato paste⁠
⭐ Salt and pepper, to taste⁠
⭐ ¼ cup parmesan cheese⁠
⭐ 8 oz dry pasta⁠
⭐ 1 cup shredded mozzarella cheese⁠
⭐ Fresh basil leaves, for garnish⁠
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RECIPE⁠
1. Preheat the Fritaire air fryer to 400°F (200°C).⁠
2. Place the whole eggplants and whole tomatoes into the Glass Bowl. Air fry for 20 to 25 minutes, or until the eggplants are very soft and the tomatoes are blistered and tender.⁠
3. Carefully peel away the eggplant and tomato skins, then add the garlic, tomato paste, extra virgin olive oil, salt, and black pepper.⁠
4. Using an immersion blender, blend the vegetables directly in the Glass Bowl until smooth and creamy. Stir in the grated parmesan cheese until fully incorporated.⁠
5. Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving a little of the cooking water.⁠
6. Add the cooked pasta to the blended sauce in the Glass Bowl and toss until evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water.⁠
7. Sprinkle the shredded mozzarella evenly over the pasta. Return the bowl to the Fritaire and air fry for 2 to 4 minutes, or until the mozzarella is melted and bubbly.⁠
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Garnish with fresh basil leaves and serve immediately.⁠