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Air Fryer Eggplant Parmigiana
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Air Fryer Eggplant Parmigiana

50 minServes 4Nutri-Score B€€
from @natalieyospina4 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • eggplant (sliced into 1 cm rounds)Produce2 pieces
  • olive oil (for brushing)Pantry30 ml
  • saltSpices5 g
  • tomato passataPantry400 g
  • garlic (crushed)Produce2 pieces
  • fresh basil (leaves torn)Produce10 g
  • mozzarella (drained and sliced)Dairy250 g
  • parmesan (grated)Dairy60 g

per serving

Nutrition

250kcal

Carbs
15 g
Proteins
14 g
Fat
15 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Baking dish
  • Pastry brush
  • Saucepan

step by step

Method

  1. Prepare the eggplant

    • Slice the eggplant into rounds and sprinkle with salt.
    • Brush both sides with olive oil.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Bake until bubbling

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

  6. Rest and serve

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