Jenny says: “Air-fried aubergine tastes delicious and is quick to cook. However, when combined with other ingredients to make this aubergine parmigiana, it’s even more delicious!”

Serves 2 as a main or 4 as a side

Ingredients

2 small or 1 large aubergine, sliced 5 mm/1/4 in. thick
1 tbsp olive oil
3/4 tsp salt
200 g mozzarella, sliced
1/2 tsp freshly ground black pepper
20 g finely grated Parmesan
green vegetables, to serve

For the sauce:

135g passata
1 tsp dried oregano
1/4 tsp garlic salt
1 tbsp olive oil

Method

Preheat the air-fryer to 200C/400F.

Rub each of the aubergine slices with olive oil and salt. Divide the slices into two batches. Place one batch of the aubergine slices in the preheated air-fryer and air-fry for 4 minutes on one side, then turn over and air-fry for 2 minutes on the other side. Lay these on the base of a gratin dish that fits into your air-fryer.

Air-fry the second batch of aubergine slices in the same way. Whilst they’re cooking, mix together the sauce ingredients in a small bowl.

Spread the sauce over the aubergines in the gratin dish. Add a layer of the mozzarella slices, then season with pepper. Add a second layer of aubergine slices, then top with Parmesan.

Place the gratin dish in the air-fryer and air-fry for 6 minutes, until the mozzarella is melted and the top of the dish is golden brown. Serve immediately with green vegetables on the side.

Air-Fryer Cookbook by Jenny Tschiesche (£16.99, Ryland Peters & Small) is out now

Air-Fryer Cookbook: 3 dinner recipes that can be on the table in under 30 minutes