Eggplant Parmigiana
A short home-style guide to Eggplant Parmigiana, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Eggplant (baingan)No eggplant (baingan)? Use tori or potato.
- Tomato (Tamatar)No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
- CheeseNo cheese? Use skip it, or use cheese spread.
In the oven
- Fry baingan slices, layer with tomato sauce and cheese, and bake until bubbling.
In the air fryer (about 50 min)
- Brush baingan slices with oil and air fry at 200°C for 10 to 12 minutes, turning halfway, instead of frying.
- Layer with tomato sauce and cheese in a small dish and air fry at 180°C for 8 to 10 minutes until bubbling.
Air fryer tip: Use a small tin or dish that fits the basket with a little room around it.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.