Classic Eggplant Parmesan

Instructions

• 1

  Cut the eggplant crosswise into ½-inch 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 shallow dish. Whisk the eggs and the water in a separate shallow dish.

• 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 oven rack into position 3 Down. Set the oven to Air Fry, Super Convection, 400°F, for 20 minutes and press Start to preheat.

• 8

  Arrange half the eggplant in a single layer in the air fry basket. Once preheated, place the roasting pan on the rack to catch any drips during cooking. Place the basket into position 1 and air fry for 20 minutes. When the oven signals, rotate the basket and continue cooking. Meanwhile, make the marinara sauce.

• 9

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

• 10

  The eggplant should be golden and crisp. If not, press A Bit More. Repeat with the remaining eggplant.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 11

  Once all the eggplant is cooked start assembling. Spread a third of the sauce over the base of a 8-inch square baking dish and top with half the eggplant, in a single layer. Sprinkle with a third of the mozzarella and a third of the parmesan. Top with another third of the sauce. Continue layering with the remaining eggplant, cheese and sauce, ending with the cheese. Sprinkle with the reserved breadcrumb mixture.

• 12

  Move the oven rack to position 2 Down. With the oven still in the Air Fry function, adjust the time to 15 minutes and press Start.

• 13

  When the oven signals, place the dish in the oven and air fry for 15 minutes. When the oven signals halfway through cooking, check the eggplant parmesan and rotate the dish if necessary.

• 14

  The eggplant parmesan should be bubbling and golden brown. If not, press A Bit More.

  Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
• 15

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