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🍽️ Mediterranean Eggplant Parmigiana from the Air Fryer

350 kcal · 45 min · 2 servings

Mediterranean Eggplant Parmigiana from the Air Fryer Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the 2 aubergines into slices 1 cm thick.
  2. 2. Sprinkle the slices with 1 tsp salt and let them drain for 10 minutes.
  3. 3. Pat the aubergines dry so the oil doesn't splatter.
  4. 4. Put the 100 g panko breadcrumbs into a shallow dish.
  5. 5. Coat the aubergines in the breadcrumbs one after another.
  6. 6. Place the 2 aubergines into a small, oven-safe dish.
  7. 7. Pour 2 tbsp olive oil over the aubergines in the dish.
  8. 8. Preheat the air fryer to 180 °C.
  9. 9. Put the dish into the basket of the air fryer.
  10. 10. Cook the aubergines for 10 minutes, until they are lightly browned.
  11. 11. Cut the 4 tomatoes into thick slices.
  12. 12. Season the tomatoes with 1 tsp pepper and the minced garlic clove.
  13. 13. Layer the aubergines and tomatoes alternately in the dish.
  14. 14. Place the 200 g mozzarella slices on top.
  15. 15. Cook the parmigiana for 5 minutes, until the cheese melts.
  16. 16. Sprinkle with basil and serve when the cheese is golden brown.

Nutrition per serving