Crispy Eggplant with Pumpkin Sauce and Ravioli

I love this store bought jarred pumpkin sauce! Cucina Antica. It is really a fall flavor. I saw it and thought I must buy it. I bought a brussel sprout ravioli at The Fresh market. I breaded the cubed eggplant with egg wash and then into a mixture of panko, seasoned Italian bread crumbs and parmesan. I sprayed the breaded eggplant with olive oil cooking spray and put it in the air fryer at 400 for 5 minutes. I took it out and put it on a baking rack on a baking sheet and put it in the oven at 350. Warmed the sauce, and cooked the pasta. Toss the drained ravioli with enough sauce for your taste and topped with the eggplant pieces and fresh chopped basil.

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