Eggplant Parmigiana

Method

1. Slice the eggplant into 1 cm thick slices. Make a shallow criss-cross pattern on one side.
2. Place the slices in a colander, sprinkle with fine salt, cover with a plate and a weight, and let rest for 2–3 hours to release excess water.
3. Meanwhile, prepare the tomato sauce: finely chop a small onion. Heat a drizzle of extra virgin olive oil in a pan, add the whole onion piece and basil, then pour in the tomato passata. Cook until thickened. Remove the onion and basil, season with a little salt, and set aside.
4. After resting, remove the eggplant slices and pat them dry. Dredge lightly in flour.
5. Brush the eggplant slices with sunflower oil (about 2 tablespoons total). Place them in the air fryer basket in a single layer.
6. Air fry at 190°C for 20 minutes, turning halfway through, until golden and crispy.
7. Slice the fior di latte mozzarella into thin rounds.
8. In a small baking dish or individual ramekins, layer: a spoonful of tomato sauce, then eggplant, mozzarella slices, fresh basil leaves, and a sprinkle of grated Parmigiano Reggiano. Repeat layers, finishing with a final layer of eggplant.
9. Place the assembled parmigiana back in the air fryer and bake at 190°C for 6 minutes, until the cheese is melted and bubbly.
10. Remove from the air fryer, top with a little fresh tomato sauce, extra Parmigiano, and basil leaves. Serve immediately.