Ingredients

1 medium eggplant, cut into cubes
2 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
2 cups marinara sauce
8 ounces pasta, penne or rigatoni work well
2 cloves garlic, minced
1 teaspoon red pepper flakes, optional
½ cup ricotta salata, crumbled, or substitute with feta or Parmesan
2 teaspoon Fresh basil leaves, for garnish

Directions

Toss eggplant cubes with olive oil, salt, and pepper. Place them in the air fryer basket in a single layer.

Air Fry at 375 degrees F (190°C) and set cook time for 12-15 minutes, shaking the basket halfway through, until golden and tender.

While the eggplant is air frying, boil the pasta according to package instructions. Drain and set aside.

Heat a pan over medium heat. Add a drizzle of olive oil, minced garlic, and red pepper flakes. Cook until fragrant. Add marinara sauce and simmer for 5 minutes.

Stir the air-fried eggplant into the marinara sauce. Toss the sauce with the cooked pasta until well coated.

Plate the pasta and top with crumbled ricotta salata and fresh basil. Serve warm.