Aubergine parmigiana usually means frying slices in lots of oil — but the air fryer crisps them with barely any, so the finished bake is lighter while still rich and comforting. Here's how.
Key takeaways
Q: How do you make aubergine parmigiana in an air fryer?
A: Crisp aubergine slices first, then layer with tomato sauce and cheese in a dish and air fry at 180°C (360°F) for about 18–20 minutes.
Q: Do you salt the aubergine?
A: Salting 15 minutes draws out moisture so the slices crisp rather than steam.
The method
Salt the aubergine slices to draw out moisture, then air fry them until golden. Layer in a dish with a good tomato sauce and mozzarella and parmesan, and air fry until bubbling. The pre-crisping is what keeps it from going watery.
The recipe
Air Fryer Aubergine Parmigiana
Ingredients
- 2 aubergines, sliced
- 400g tomato sauce
- 150g mozzarella, 40g parmesan
- Basil, olive oil
Method
- Salt slices 15 min; pat dry.
- Air fry slices at 200°C for 10 min until golden.
- Layer with sauce and cheese in a dish.
- Air fry at 180°C for 18–20 minutes.
Tips
- Salt the aubergine so it crisps, not steams.
- Crisp the slices first before layering.
- Good tomato sauce makes all the difference.
Frequently asked questions
How do you make aubergine parmigiana in an air fryer?
Crisp salted aubergine slices first, then layer with tomato sauce and cheese in a dish and air fry at 180°C for about 18–20 minutes until bubbling.
Should you salt aubergine first?
Yes — salting for 15 minutes draws out moisture so the slices crisp rather than turn soggy, and keeps the finished bake from going watery.
Can you make it vegan?
Yes — use a plant-based mozzarella-style cheese that melts, and the tomato sauce stays the same.