Prepare the eggplant

• Slice the eggplant into rounds and sprinkle with salt.
• Brush both sides with olive oil.

Air fry the eggplant

• Arrange the slices in the air fryer basket in a single layer.
• Cook at 200 °C until golden and tender, working in batches.

Make the tomato sauce

• Warm the tomato passata in a saucepan with the crushed garlic and a pinch of salt.
• Simmer until slightly thickened, then stir in the basil.

Layer the parmigiana

• Spread a little sauce in the baking dish.
• Alternate eggplant slices, tomato sauce, mozzarella and parmesan.
• Finish with a layer of sauce, mozzarella and parmesan.

Bake until bubbling

• Bake in the air fryer at 180 °C until the cheese is melted and golden.

Rest and serve

• Let the parmigiana rest before slicing so it holds together.