Eggplant Parmigiana
Ingredients
- 4 medium eggplants, cut lengthwise into ½-inch slices
- 3 tablespoons canola oil, divided
- 1 jar (28 ounces) tomato basil sauce
- Small bunch fresh basil, roughly torn, divided
- Kosher salt, as desired
- Ground black pepper, as desired
- 1 package (8 ounces) thin sliced fresh mozzarella
- 1 cup grated Parmesan
- 1 cup seasoned breadcrumbs
1. Install the crisper plate into the CleanCrisp™ Glassware and layer half of the eggplant slices on the crisper plate, brushing oil on both sides. Place CleanCrisp™ Glassware in the TOP POSITION.
2. Press the AIR FRY button, then turn the dial to 20:00 minutes. Press dial to start cooking.
3. After 10 minutes, use oven mitts to remove the CleanCrisp™ Glassware from the unit, flip the eggplant then return to the unit to continue cooking.
4. When cooking is complete, use oven mitts to remove the CleanCrisp™ Glassware from the unit, and transfer the eggplant to a plate and set aside. Repeat steps 1-4 with the remaining eggplant.
5. Once all the eggplant has been cooked carefully remove the crisper plate from the CleanCrisp™ Glassware and add 1/4 of the tomato sauce to the bottom. Top with a layer of eggplant, then 1/3 mozzarella, 1/4 torn basil leaves, followed by a layer of Parmesan. Repeat process two more times (don’t worry if you don’t have quite enough aubergines to cover in their final layer), finishing with a layer of tomato sauce and dusting of Parmesan. Mix breadcrumbs with 2 tablespoons canola oil and Scatter over the top.
6. Place the CleanCrisp™ Glassware in the TOP POSITION. Press the FUSIONCRISP button. Then turn the dial to set microwave time to 25:00 minutes. Press the AIR FRY button, turn dial to 10:00 minutes. Press dial to start cooking.
7. When 5 minutes remain in air frying, check for doneness. If needed, continue cooking for remaining time. When cooking is complete, use oven mitts to remove the CleanCrisp™ Glassware from the unit and allow to cool for 5-10 minutes before topping with remaining basil and serving.