You will need:
- 1 eggplant, sliced into rounds
- 2 cups potatoes, cut into chips
- 1 cup green beans, tough ends removed
- 2 Tbsp extra-virgin olive oil
- ½ brown onion, diced
- 1 garlic clove, minced
- 2 Tbsp tomato paste
- 1 cup diced tomatoes
- 2 Tbsp breadcrumbs
- 2 Tbsp fresh basil, roughly chopped
- 1 tsp balsamic vinegar
- ⅓ cup mozzarella
- 2 Tbsp parmesan, grated
- Salt and pepper, to taste
Let's make it:
Step 1:
Spray oil on all three-air flow racks. Lightly spray both sides of the eggplant rounds with olive oil and season with salt and pepper, place on rack. Toss the chips in 1 tablespoon olive oil, and place onto the other rack. Place green beans onto the third rack and set aside.
Step 2:
Preheat oven by Pressing POWER. Select AIR FRY. Temperature 200c. Adjust time to 30 minutes. Press START/STOP. Oven will ‘beep’ when preheated.
Step 3:
Place chips on the top position. Eggplant on the bottom position and the drip tray below. Close door and press START/STOP. Cook for 15 mins.
Step 4:
Meanwhile, heat remaining olive oil in a fry pan over medium heat and sauté the onion until softened. Add garlic, tomato paste and diced tomatoes, simmer for 15 minutes until sauce has thickened.
Step 5:
Remove the sauce from the heat and stir in the basil, balsamic and season with salt and pepper.
Step 6:
Place half of the cooked eggplant slices onto a sheet of baking paper and spoon over half of the tomato sauce and top with mozzarella. Layer remaining eggplant on top, spoon over the rest of the tomato sauce and mozzarella then sprinkle over the parmesan and breadcrumbs.
Step 7:
Gently lift the baking paper back onto the air flow rack. Swap the racks around moving the chips to the bottom position and eggplant parmigiana to the top and continue to cook for 10 mins.
Step 8:
Place green beans into the middle position and bake for a final 5 minutes until parmigiana sauce is bubbling, cheese has melted, and chips are crispy.
Step 9:
Serve parmigiana with the green beans and chips.