Classic Eggplant Parmesan

Instructions

• 1

  Cut the eggplant crosswise into 1cm thick slices.

• 2

  Arrange the eggplant in a single layer on a large tray and sprinkle with half the salt. Turn and sprinkle the other side with the remaining salt. Stand for 40 minutes to remove the bitter taste and draw out the moisture to help it crisp. Meanwhile, continue to the next step.

• 3

  Using a food processor, process the breadcrumbs, parmesan, oregano and pepper for 15 seconds, or until finely ground. Transfer to a shallow dish and reserve 3 tablespoons to sprinkle on top.

• 4

  Place the flour in a bowl. Whisk the eggs and the water in a separate bowl.

• 5

  Rinse the eggplant well under cold water to remove the excess salt. Use paper towels to dry, pressing firmly to remove as much moisture as possible.

• 6

  Toss the eggplant in the flour to coat, shaking off the excess. Dip in the eggs, allowing excess to drain and coat in the crumb mixture.

• 7

  Insert the wire rack in the bottom position, place the roasting pan on the rack to catch any drips during cooking. Set the oven to Air Fry, Super Convection, 205°C, for 18 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 8

  Arrange the eggplant in a single layer in the air-fry basket, ensuring they are not touching.

• 9

  Once preheated, place the basket in the top position and air-fry for 18 minutes. Meanwhile, make the marinara sauce.

• 10

  Pour the tomatoes and juice into a bowl and crush evenly.

• 11

  Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly for 30 seconds, or until just golden. Add the tomatoes, salt, basil and pepper flakes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes, or until reduced slightly. Remove from the heat.

• 12

  The eggplant should be golden and crisp. If not, air fry a little longer.

• 13

  Remove the roasting pan from the oven. Set the oven to Bake, Convection, 205°C, for 15 minutes and press Start. Meanwhile, continue to the next step.

• 14

  Spread a third of the sauce over the base of a 20cm square baking dish and top with half the eggplant, in a single layer. Top with another third of the sauce.

• 15

  Sprinkle with a third of the mozzarella and a third of the parmesan.

• 16

  Continue layering with the remaining eggplant, sauce and cheese. Sprinkle with the reserved breadcrumb mixture.

• 17

  When the oven signals, place the dish in the oven and cook for 15 minutes.

• 18

  The eggplant parmesan should be bubbling and golden brown. If not, cook it a little longer.

• 19

  Stand for 5 minutes. Season with pepper and serve sprinkled with basil.