Eggplant Parmigiana

Instructions

• 1To make the crumbed eggplant, slice the eggplant crosswise into ½-inch -thick slices (you will need 18 slices). Lay the slices in a single layer on a baking sheet and sprinkle with ½ teaspoon of the salt. Turn the slices over and sprinkle with another ½ teaspoon of the salt. Set the eggplant aside for 20 minutes.
• 2Combine the breadcrumbs, Parmesan, oregano, remaining ½ teaspoon salt and pepper in a bowl, mix well then transfer to a tray.
• 3Put the flour in a shallow dish.
• 4Whisk the eggs and the water together in another shallow dish.
• 5Line a large tray with paper towel. Place the eggplant slices on top and cover with more paper towel. Press firmly to remove as much moisture from the eggplant as possible, using extra paper towel as required.
• 6Working with one slice of eggplant at a time, coat the eggplant in the flour dusting off any excess, dip in the egg mixture then crumbs, pressing on the crumbs to secure. Place onto a tray in a single layer. Continue until all the eggplant are crumbed. Reserve any unused crumb mixture.
• 7Preheat the oven. Select AIRFRY/SUPER CONVECTION/375°F/20 minutes and press start.
• 8Place half the eggplant in the AIR FRY basket, ensuring they are not touching each other. Spray the eggplant with the oil to coat. Turn the eggplant and repeat on the other side.
• 9Once preheated, place the basket in the AIR FRY position and cook for 20 minutes until golden and crisp. Transfer to a tray. Repeat with the remaining eggplant slices.
• 10To make the tomato sauce, heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly for 30 seconds until soft. Add the tomatoes, salt, oregano and red pepper flakes. Bring to a boil, reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally until the sauce has thickened. Remove from the heat and set aside to cool.
• 11Insert the wire rack into the bottom shelf position. Preheat the oven. Select BAKE/CONVECTION/400°F/15 minutes and press start.
• 12Spread ½ cup (4 fl oz) of the tomato sauce over the bottom of a lightly greased 11x7-inch baking dish. Arrange six of the eggplant slices on top of the sauce. Spoon 2/3 cup (5 ½ fl oz) of tomato sauce evenly over the eggplant. Sprinkle one third of the mozzarella and one quarter of the Parmesan over the sauce.
• 13Repeat the layers twice. Sprinkle the top with the reserved crumb mixture and remaining Parmesan.
• 14Once preheated, bake for 15 minutes until the sauce is hot and top golden.
• 15Let cool for 5 minutes. Top with basil and serve.