Eggplant Parmigiana

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recipe by Chloe Harris www.chloefoodie.com

  • Time icon
    Total Time
    51mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    573

A comforting dish that everyone enjoys

recipe updated Mar 4, 2022

Ingredients

  • Buffalo mozzarella icon
    Buffalo mozzarella
    2
  • Eggplant icon
    Eggplant
    2
  • Olive oil icon
    Olive oil
    as needed
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Tomato basil sauce icon
    Tomato basil sauce
    400 ml

Tools

  • kCook icon Panasonic 4-in-1 Microwave Oven
  • kCook icon Wire rack
  • kCook icon Small baking dish
  • kCook icon Air fryer basket

Step preview

  1. Slice the eggplants into discs
  2. Place half of the eggplant discs into a single layer on the air fryer basket
  3. Using a pastry brush, oil both sides of the eggplant discs, season with salt and pepper and place the basket on the wire rack
  4. Air fry for 10 mins
  5. Turn each disc and air fry for a further 8 mins
  6. Remove the air fried eggplant and leave to the side
  7. Place the remaining eggplant discs into the air frier basket
  8. Oil both sides of each disc and season with salt and pepper
  9. Air fry here for 8 mins
  10. Flip and air fry for a further 8 mins
  11. Add 3 tablespoons of tomato sauce to the bottom of a small baking dish
  12. Add a layer of eggplant discs
  13. Add 3-4 slices of mozzarella
  14. Add a thin layer of tomato sauce
  15. Repeat this until you get to your last layer
  16. Top the final layer with some torn mozzarella
  17. Add the dish to the wire rack
  18. Cook on combo 1 for 12 mins
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