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Air Fryer Eggplant Parmigiana
Plato principal

Air Fryer Eggplant Parmigiana

50 minPara 4Nutri-Score B€€
de @natalieyospina4 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • eggplant (sliced into 1 cm rounds)Frutas y verduras2 piezas
  • olive oil (for brushing)Despensa30 ml
  • saltEspecias5 g
  • tomato passataDespensa400 g
  • garlic (crushed)Frutas y verduras2 piezas
  • fresh basil (leaves torn)Frutas y verduras10 g
  • mozzarella (drained and sliced)Lácteos250 g
  • parmesan (grated)Lácteos60 g

por ración

Nutrición

250kcal

Carbohidratos
15 g
Proteínas
14 g
Grasas
15 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Fuente de horno
  • Pincel de cocina
  • Cazo

paso a paso

Preparación

  1. Prepare the eggplant

    • Slice the eggplant into rounds and sprinkle with salt.
    • Brush both sides with olive oil.
    Paso 1

  2. 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.
    Paso 2

  3. 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.
    Paso 3

  4. 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.
    Paso 4

  5. Bake until bubbling

    • Bake in the air fryer at 180 °C until the cheese is melted and golden.
    Paso 5

  6. Rest and serve

    • Let the parmigiana rest before slicing so it holds together.
    Paso 6
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