Aubergine holds oil like a sponge, which is why the fried version is so heavy. Air frying solves that, but only if you salt the slices first to draw out the bitter water. Twenty minutes of salting is the difference between crisp and soggy.
Everything you need
- 2 aubergines, in 1 cm slices
- 2 tsp fine salt, for drawing out water
- ½ cup (63 g) all-purpose flour
- 2 large eggs, beaten
- 1½ cups (75 g) panko breadcrumbs
- ½ cup (50 g) parmesan, grated
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp olive oil spray
- 1½ cups (360 g) tomato passata
- 1 cup (113 g) mozzarella, torn
- ¼ cup fresh basil leaves
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Lay the aubergine slices on a rack, salt both sides, and leave for 20 minutes. Beads of dark water will appear. Wipe every slice dry with kitchen paper.
For this step
- 2 tsp fine salt
-
Set up three bowls: flour in one, beaten egg in the second, and the panko mixed with parmesan, oregano and garlic powder in the third.
For this step
- ½ cup (63 g) all-purpose flour
- 1½ cups (75 g) panko breadcrumbs
- ½ cup (50 g) parmesan
- 1 tsp dried oregano
- 1 tsp garlic powder
-
Coat each slice in flour, then egg, then press firmly into the crumb mix on both sides. Pressing is what makes the coating stay on.
For this step
- ½ cup (63 g) all-purpose flour
-
Preheat the air fryer to 190°C / 375°F for 3 minutes. Spray both sides of the slices with olive oil and lay them in a single layer, working in batches.
For this step
- 2 tbsp olive oil spray
-
Air fry for 6 minutes, flip, spray again, and cook another 4 to 6 minutes until deep golden and crisp.
For this step
- 2 tbsp olive oil spray
-
Layer the crisp slices in a dish with the passata, mozzarella and basil, finishing with cheese. Return to the air fryer at 190°C for 6 to 8 minutes until bubbling.
For this step
- 1½ cups (360 g) tomato passata
- 1 cup (113 g) mozzarella
- ¼ cup fresh basil leaves
Tap a step to check it off. Your place is saved on this device.
Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Salting isn't for seasoning, it's for water removal. Wipe the slices properly afterwards or the dish will be far too salty.
- Spray the coating rather than brushing it. Brushing drags the panko off.
Make it your own
- Skip the layering and serve the crisp slices as a starter with a dip.
- Use courgette slices instead, reducing the first cook to 8 minutes total.
Storing & reheating
Refrigerate for 3 days and reheat at 180°C for 8 minutes; the coating comes back well. Freeze the breaded uncooked slices for 2 months.
Frequently asked
Do I really need to salt aubergine first?
For air frying, yes. Modern aubergines are less bitter than they used to be, but they're still full of water that will steam the breadcrumb coating into mush.
How many grams is a cup of panko?
About 50 g per US cup. Panko is much lighter than dried breadcrumbs, which is exactly why it crisps better in an air fryer.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.