Cookbook

SOV860
the Smart Oven
™
Air Fryer
74
Air Fried Eggplant Parmesan
1
Prep 1 hr / Cook 50 mins
2
Serves 6
For the eggplant
2 medium eggplants (approx. 450 g)
1 tsp sea salt
55 g panko breadcrumbs
60 g finely grated Parmesan cheese
1 tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
45 g plain flour
2 eggs
2 tbsp water
Non-stick oil spray
For the sauce
790 g finely chopped tomatoes
2 tbsp olive oil
2 cloves garlic, minced
½ tsp sea salt
½ tsp dried oregano
Pinch red pepper flakes
To assemble
175 g shredded mozzarella cheese
20 g finely grated Parmesan cheese
1. Slice the eggplant crosswise in approx.
1 cm slices. Lay the slices in a single layer on
a baking tray and sprinkle with ½ tsp salt.
Flip the slices over and sprinkle with another
½ tsp salt. Let the eggplant rest for 20 mins
for the salt to remove the excess moisture.
2. Combine the panko breadcrumbs, Parmesan
cheese, oregano, salt and pepper in the bowl
of food processor. Process until finely ground,
about 15–20 secs. Transfer to a shallow dish.
3. Place the flour in a second shallow dish.
4. Whisk the eggs and the water in a third
shallow dish.
5. Use paper towels or a clean dish towel to
dry the eggplant slices, pressing firmly on
both sides to remove as much moisture as
possible.
6. Working in batches, toss the eggplant in
flour and shake off any excess. Dredge the
eggplant in the egg mixture and allow the
excess to drain off. Coat the eggplant in the
panko mixture, ensuring all sides are well
crusted. If there is extra breadcrumb mixture,
reserve it to sprinkle on top of the casserole.
7. Pre-heat the oven. Select AIRFRY/SUPER
CONVECTION/190°C/20 mins and
press start.
8. Spray the airfry basket well with non-stick
spray. Place half of the eggplant on the
basket in a single layer. Spray the eggplant
with non-stick spray. Once the oven is pre-
heated, add the eggplant and cook for
20 mins. Repeat with the remaining
eggplant slices.
9. While the eggplant is cooking, make the
tomato sauce. Crush the tomatoes using a
stick blender or pulse in a food processor.
10. Heat the olive oil in a medium saucepan
over medium heat. Add the garlic and cook,
stirring constantly until just golden, about
30 secs. Add the tomatoes, salt, oregano and
red pepper flakes. Stir to combine.
11. Simmer the sauce for 10 mins, stirring
occasionally. Remove from the heat and
reserve.
12. Insert the wire rack into the bottom
position. Pre-heat the oven. Select BAKE/
CONVECTION/200°C/15 mins and
press start.
13. Spread 60 ml of the tomato sauce on the
bottom of the baking dish. Arrange half of the
eggplant on top of the sauce.
14. Sprinkle half of the mozzarella and half of
the Parmesan on top of the eggplant.
Spoon 240 ml of tomato sauce over the
cheese.
15. Repeat layering with the remaining eggplant
and mozzarella and half of the remaining
Parmesan.
16. Spoon 240 ml of tomato sauce over the top.
Sprinkle with the remaining Parmesan and
2 tbsp of the reserved breadcrumb mixture.
17. Place the dish in the oven and bake until
golden brown and bubbly on top,
10–15 mins. Let the eggplant rest 5 mins
before cutting and serving. Serve with the
extra tomato sauce.