Prepare the eggplant

• Slice the eggplant into thin planks and brush both sides with olive oil.
• Season with salt and pepper.

Air fry the eggplant

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

Make the ricotta filling

• Mix the ricotta with the egg, half of the parmesan and a pinch of salt and pepper in a bowl.

Season the tomato sauce

• Stir the garlic and oregano into the tomato sauce.

Layer the lasagna

• Spread a little tomato sauce in the baking dish.
• Alternate layers of eggplant, ricotta mixture, tomato sauce and mozzarella.
• Finish with tomato sauce, the remaining mozzarella and parmesan.

Bake in the air fryer

• Bake the lasagna at 180 °C until bubbling and golden on top.

Rest and serve

• Let the lasagna rest before slicing.
• Scatter with fresh basil and serve.