Easy Air Fryer Aubergine Parmo

Cooking Expert

Backyard Chef

Indulge in the delightful flavors of our Easy Air Fryer Aubergine Parmo, a simple yet sophisticated dish perfect for any occasion. This recipe combines tender slices of aubergine with a rich béchamel sauce and a savory tomato cheese topping, all crisped to perfection in your HYSapientia Air Fryer Oven. Whether you're hosting a dinner party or seeking a comforting meal, this dish promises to impress with its delicious layers and straightforward preparation.

40 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

STEP 1
First, slice two large aubergines into 1/2 inch thick rounds. Salt both sides to draw out moisture and let them sit for about 20 minutes. Rinse and dry them, then lightly brush each slice with olive oil. Preheat your HYSapientia Air Fryer Oven to 360°F (180°C) and air fry the aubergine slices for 10 minutes, flipping halfway through until they are golden brown.
STEP 2
While the aubergines are cooking, prepare the béchamel sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Mix in 2 tablespoons of all-purpose flour and cook for a minute to create a roux. Gradually whisk in 2 cups of milk to avoid lumps, then season with 1/4 teaspoon of nutmeg and a pinch of salt and pepper. Keep stirring until the sauce thickens, which should take about 5-7 minutes.
STEP 3
In a separate pan, sauté 1 diced onion and 2 cloves of minced garlic in a little olive oil until the onion turns translucent. Add a teaspoon of all spice and season with salt and pepper to taste. Once cooked, remove from the heat and let it cool slightly before mixing in 2 cups of grated mozzarella cheese and 1/2 cup of grated Parmesan cheese.
STEP 4
Take the cooked aubergine slices and spread a thin layer of the béchamel sauce on each. Then, top them with the tomato and cheese mixture, ensuring each slice is generously covered.
STEP 5
Place the topped aubergine slices back into the air fryer and cook at 360°F for another 5-7 minutes or until the cheese is bubbly and golden. Serve hot, garnished with fresh basil leaves if desired. This dish pairs wonderfully with a crisp side salad or some crusty bread, making it a delightful and satisfying meal. Enjoy the depth of flavors that this recipe offers, all made simple with your air fryer oven!

Required materials

Current step details

2 large or 4 smalleggplant
to tasteSalt
to tasteOlive oil

2 tablespoonsbutter
2 tablespoonsall-purpose flour
2 cupsSalt and pepper
1/4 teaspoonnutmeg
to taste （optional）Salt and pepper

1 oniondiced
2 clovesgarlic minced
to tasteSalt and pepper
1 tspAll spice
2 cupsgrated mozzarella cheese
1/2 cupgrated Parmesan cheese

for garnish (optional)Fresh Basil

Cooking utensils used

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Related content

HYSapientia 24L 10-in-1 Digital Air Fryer Oven

$199

Easy Air Fryer Aubergine Parmo

40 MinsTime

MediumSkill

3 PEOPLEServes

Operating Steps

01. First, slice two large aubergines into 1/2 inch thick rounds. Salt both sides to draw out moisture and let them sit for about 20 minutes. Rinse and dry them, then lightly brush each slice with olive oil. Preheat your HYSapientia Air Fryer Oven to 360°F (180°C) and air fry the aubergine slices for 10 minutes, flipping halfway through until they are golden brown.

02. While the aubergines are cooking, prepare the béchamel sauce. In a saucepan, melt 2 tablespoons of butter over medium heat. Mix in 2 tablespoons of all-purpose flour and cook for a minute to create a roux. Gradually whisk in 2 cups of milk to avoid lumps, then season with 1/4 teaspoon of nutmeg and a pinch of salt and pepper. Keep stirring until the sauce thickens, which should take about 5-7 minutes.

03. In a separate pan, sauté 1 diced onion and 2 cloves of minced garlic in a little olive oil until the onion turns translucent. Add a teaspoon of all spice and season with salt and pepper to taste. Once cooked, remove from the heat and let it cool slightly before mixing in 2 cups of grated mozzarella cheese and 1/2 cup of grated Parmesan cheese.

04. Take the cooked aubergine slices and spread a thin layer of the béchamel sauce on each. Then, top them with the tomato and cheese mixture, ensuring each slice is generously covered.

05. Place the topped aubergine slices back into the air fryer and cook at 360°F for another 5-7 minutes or until the cheese is bubbly and golden. Serve hot, garnished with fresh basil leaves if desired. This dish pairs wonderfully with a crisp side salad or some crusty bread, making it a delightful and satisfying meal. Enjoy the depth of flavors that this recipe offers, all made simple with your air fryer oven!

Required materials

2 large or 4 small eggplant

to taste Salt

to taste Olive oil

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups Salt and pepper

1/4 teaspoon nutmeg

to taste （optional） Salt and pepper

1 onion diced

2 cloves garlic minced

to taste Salt and pepper

1 tsp All spice

2 cups grated mozzarella cheese

1/2 cup grated Parmesan cheese

for garnish (optional) Fresh Basil