An air fryer makes a healthy version of this South Italian favourite, with the same great taste. Serve as a side or main course with a piece of bread to mop up the sauce!
Course Main Course, Side
Cuisine Italian
Keyword baked aubergine, eggplant in air fryer, healthy eggplant parmesan, Italian baked eggplant
Salt 2 medium eggplants slices and place in a colander. Allow to rest for a minimum of 30 minutes and up to 90 minutes. Rinse the slices and pat dry with a kitchen towel.
Rub 2 tablespoons olive oil over the eggplant and arrange a few at a time in the air fryer basket, in a single layer. Cook at 390℉/200℃ for 6-7 minutes. Repeat till all the slices are cooked.
Preheat oven to 350℉/175℃. Spread a thin layer of 450 grams Italian tomato sauce on the bottom of a medium baking dish, then layer the eggplant on top so they overlap each other slightly.
Grind 1 teaspoon freshly ground black pepper on top and add 110 grams mozzarella cheese. Repeat the layering with sauce, eggplant and cheese, till all the ingredients have been used.
Bake for 20 minutes or till cheese is melted. Serve warm or room temperature, with 2 tablespoons parmigiano reggiano.
Notes
Make ahead and storing
The eggplant slices can be air fried in advance and kept in the fridge till needed.Cover and store the eggplant parmesan in a closed container the fridge for up to 3 days or freeze then thaw in the fridge before reheating.