Aubergine Parmigiana + Air Fryer Method

When life gives you aubergines, make Vegetarian Aubergine Parmigiana! This is of the most iconic and tasty Italian dishes that is prepared with layers of eggplant (aubergine), tomato sauce, basil and cheese. It is an easy recipe, perfect for a mid-week meal when served with plenty of fresh salad and rosemary goats cheese focaccia.

It is also known as Parmigiana di Melanzane in Italian and Eggplant Parmesan in the states.

My recipe is definitely an easy aubergine parmigiana recipe because there is no frying or breading involved! It is also gluten-free as no breadcrumbs are added.

Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Aubergine - aka eggplant. Use eggplants that have glossy firm skin and use large ones if possible. Use a sharp knife to cut into eggplant slices.

Passata - I find using passata the easiest because it is already cooked and the tomatoes are concentrated.

If making from scratch, you can follow this marinara sauce recipe which is full of flavour.

You can also buy a ready made pizza sauce which is flavoured and will save you time.

Garlic - you need minced garlic cloves to flavour the passata

Oregano - dried or fresh oregano

Sugar - to cut through the acidity of the passata

Mozzarella cheese - mozzarella cheese works best because it is stringy, gooey and melts really well.

Vegetarian hard cheese - sadly parmesan cheese is not vegetarian as it contains animal rennet. This is the case for parmigiano reggiano. You can find vegetarian alternatives - just take a look on the packaging.

Extra Virgin Olive Oil or a cooking oil spray

Fresh basil leaves - do not substitute fresh basil for dried basil as the flavours will not be the same.

Salt to taste, black pepper optional

Vegan Eggplant Parmigiana

For vegan eggplant parmesan, use dairy-free mozzarella and a vegan hard cheese alternative.

Pro Tips

Ensure to dry the aubergine with paper towels or else the moisture will make it mushy when cooking

It is important to note that if your passata is runny, you will need to cook it down to remove the excess moisture. Simply heat it in a pan until it thickens to a pasta sauce consistency. If you skip this step, the juices may lead to soggy parmigiana.

Make sure the casserole dish you use fits neatly inside your air fryer.

How to make easy aubergine parmigiana in air fryer

Wash the aubergines and pat dry with a paper towel

Cut them into slices 1 cm thick

Preheat the air fryer to 205 C or 400 F

Spray a little cooking oil spray in the basket

Arrange the aubergine slices in a single layer in the air fryer basket

Spray with more oil on top. Alternatively brush with oil if that's what you're using

Air Fry at 205C / 400F until the slices have lightly browned

Air Fry in batches

Meanwhile, you can flavour the passata. Add in minced garlic, sugar, dried oregano and salt and give a good stir.

Cook in the microwave or on the stove to for few minutes to reduce the moisture.

Alternate layer the aubergines, passata, basil and hard vegetarian cheese in a heatproof casserole dish, finally topping with passata, mozzarella and hard cheese.

Air Fry at 190C / 380 F for about 15 minutes or until the cheese is melting and bubbly.

Scatter with a few leaves of basil and serve hot with fresh salad and crusty bread.

In the Oven

1. Heat olive oil in a pan.
2. Arrange the eggplant slices in the pan and cook on medium-high heat until golden brown
3. Arrange the parmigiana in the same manner as above.
4. Bake in the oven for 30 minutes at 190 C.

Serving Suggestions

1. Tuscan Bread Salad
2. Garlic Bread. Sometimes, I pair it with this quick Buckwheat soda bread.
3. Pesto Potato Salad
4. Orzo Pasta Salad
5. These crispy air fryer diced potatoes are perfect side dish.

Storage

1. Allow the Eggplant Parmigiana to cool completely to room temperature before storing it. Place in airtight containers with lids.
2. Refrigerate or freeze: If you plan to consume the Eggplant Parmigiana within the next 2-3 days, store it in the refrigerator.
3. If you want to store it for a longer period, place it in the freezer. Place the wrapped or covered portions in the freezer. It can typically be stored in the freezer for up to 3 months. Thaw it overnight in the refrigerator. Once thawed, you can reheat it in the oven at 350°F (175°C) for about 20-30 minutes or until it's heated through and the cheese is bubbly and golden.

Other Eggplant/Aubergine Recipes

Aloo Baingan (eggplant and potato curry)

Brinjal Bhaji (Dry aubergine curry)

Stuffed Aubergine with Bulgur Wheat and Buckwheat

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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