A timeless Italian classic with layers of aubergine, tomato, mozzarella, and Parmesan. The Air Fryer cooks the aubergine until tender while getting the top perfectly golden and gratinéed, creating that wonderful contrast between juicy layers and a crispy crust.
Productos con los que prepararla
Ingredients
- 2 large aubergines
- 400 g tinned whole peeled tomatoes
- 250 g mozzarella
- 80 g Parmigiano Reggiano (grated)
- 1 garlic clove
- A few fresh basil leaves
- Extra virgin olive oil
- Salt
- Black pepper
Instructions
- Wash the aubergines and slice them into rounds approximately 1 cm thick.
- Place the aubergines in a bowl, sprinkle with a little salt, and leave to sit for 10 minutes. Then, pat them dry thoroughly with kitchen paper.
- Brush the aubergines with olive oil and place them in the Air Fryer Crystal basket, ensuring they are not overcrowded.
- Select the “Vegetables” programme at 190 °C for 12 minutes. Turn them over halfway through so they brown evenly.
- While the aubergines are cooking, prepare the tomato sauce. Heat a drizzle of olive oil in a frying pan and add the garlic clove. Add the whole tomatoes and crush them gently with a spoon. Add salt, pepper, and a few basil leaves, then simmer over medium heat for about 15 minutes until the sauce has reduced slightly.
- Once the aubergines are ready, assemble the parmigiana in an Air Fryer-safe dish. Start with a layer of tomato sauce, followed by a layer of aubergine, mozzarella, and Parmigiano Reggiano.
- Repeat the layers, finishing with a final layer of tomato sauce, mozzarella, and a generous sprinkling of Parmigiano Reggiano.
- Place the dish into the Air Fryer Crystal basket and select the “Bake” programme at 180 °C for 13 minutes.
- During the last 2–3 minutes, you can increase the temperature to 200 °C to achieve a beautifully gratinéed top.
- Once done, let the parmigiana rest for a few minutes before serving. Finish with a few fresh basil leaves and a drizzle of extra virgin olive oil.
