Flavorful & Light Eggplant Lasagna Made in the Air Fryer
Flavorful & Light Eggplant Lasagna Made in the Air Fryer
Minimal Flour, Delicious Eggplant Lasagna Recipe Easily Made in Your Air Fryer
Enjoy a classic Italian dish, lasagna, with a unique recipe that’s easy on your stomach! By minimizing the amount of flour, this dish is light and comfortable to eat, yet it boasts a fantastic harmony between the nutty, tender eggplant and the rich, flavorful tomato sauce. It’s especially wonderful paired with a glass of red wine. Using your air fryer, you can effortlessly create a sophisticated Italian meal at home!
Main Ingredients- 3 medium eggplants (choose plump ones of similar length)
- 60g breadcrumbs (for a crispy texture)
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 3 large eggs
- 60g all-purpose flour (for a light coating)
- Shredded mozzarella cheese (generous amount, to taste)
- Pinch of black pepper (for garnish)
Special Eggplant Lasagna Tomato Sauce- 1/2 medium onion (finely chopped)
- 3 cloves garlic (finely minced)
- 2 tablespoons butter
- 5g anchovy fillets (finely chopped, for umami)
- 2g dried chili flakes (adjust to your spice preference)
- 3g fresh chervil (finely chopped, for a fragrant aroma)
- 800g good quality tomato sauce (passata or crushed tomatoes)
- 1 Tbsp extra virgin olive oil
- 1/2 medium onion (finely chopped)
- 3 cloves garlic (finely minced)
- 2 tablespoons butter
- 5g anchovy fillets (finely chopped, for umami)
- 2g dried chili flakes (adjust to your spice preference)
- 3g fresh chervil (finely chopped, for a fragrant aroma)
- 800g good quality tomato sauce (passata or crushed tomatoes)
- 1 Tbsp extra virgin olive oil
Cooking Instructions
Step 1
First, let’s prepare 3 fresh eggplants for this flavorful Italian dish. It’s best to choose plump eggplants of similar length, as this will ensure a beautiful presentation when cooked.
Step 2
Wash the eggplants thoroughly under running water. Then, using a sharp knife, trim off the stem and the bottom tip of each eggplant.
Step 3
Now, it’s time to slice the eggplants. Cut them lengthwise into slices. Aim for a thickness of about 1 cm – not too thin, not too thick – as these slices will form the layers of your lasagna.
Step 4
Prepare the garlic for your lasagna sauce. Finely mince 3 cloves of garlic. This step is crucial for infusing the sauce with a lovely aroma.
Step 5
Next, finely chop half of a medium onion. The sweetness and flavor of the cooked onion will beautifully complement the other ingredients.
Step 6
Finely chop 2g of dried chili flakes. These will add a pleasant hint of spice to the sauce. Feel free to adjust the amount based on how much heat you enjoy!
Step 7
Finely chop 3g of fresh chervil. This delicate herb will add a wonderful fragrance and a touch of elegance to your eggplant lasagna.
Step 8
To start making the sauce, place 2 tablespoons of butter in a pan over medium-low heat. Let the butter melt gently, ensuring it doesn’t brown.
Step 9
Once the butter has melted, add the finely chopped onion and minced garlic to the pan. Sauté them until the garlic is fragrant and the onion becomes translucent and soft. Be careful not to burn the garlic.
Step 10
When the onions are soft and slightly caramelized, stir in the chopped chili flakes. Let them cook for about 30 seconds to release their aroma.
Step 11
Now, add the 5g of finely chopped anchovy fillets. Use your spoon or a fork to mash them into the sauce, ensuring they are well incorporated. Anchovies add a wonderful depth of savory flavor.
Step 12
Once the anchovies are well mixed, pour in the 800g of tomato sauce. Using a good quality tomato sauce will significantly enhance the final taste.
Step 13
Stir everything together gently, making sure the tomato sauce is well combined with the sautéed ingredients. Allow the flavors to meld together.
Step 14
Add the chopped chervil to the sauce. Its fresh, herbaceous notes will beautifully balance the richness of the tomato.
Step 15
Drizzle in 1 tablespoon of extra virgin olive oil. This will add a lovely richness and a hint of fruity flavor to the sauce.
Step 16
Let the sauce simmer gently over medium-low heat for about 10 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. This simmering process allows the flavors to deepen.
Step 17
Prepare the egg wash for coating the eggplant. Crack 3 fresh eggs into a bowl and whisk them thoroughly until the yolks and whites are fully combined.
Step 18
Measure out 60g of all-purpose flour. This will be the first layer of coating for your eggplant slices.
Step 19
In a separate shallow dish, combine 60g of breadcrumbs with 1 teaspoon of dried basil. Basil pairs wonderfully with eggplant.
Step 20
Add 1 teaspoon of dried oregano to the breadcrumb mixture. This herb adds another layer of aromatic complexity.
Step 21
Finally, add 1 teaspoon of dried parsley to the breadcrumbs. This completes the herbed coating for a fantastic flavor profile.
Step 22
Stir the breadcrumbs and dried herbs together thoroughly to ensure they are evenly distributed. This herbed breadcrumb mixture will create a delightful crust.
Step 23
Prepare your ceramic baking dish (or any oven-safe dish suitable for your air fryer). Spread a thin, even layer of the prepared tomato sauce on the bottom of the dish. This prevents the bottom layer of eggplant from drying out.
Step 24
Take your eggplant slices and coat both sides lightly with flour. Gently shake off any excess flour.
Step 25
Dip the floured eggplant slices into the whisked egg, ensuring they are coated on both sides. This will help the breadcrumbs adhere.
Step 26
Next, press the egg-coated eggplant slices into the herbed breadcrumb mixture, coating both sides generously. Gently press to ensure the breadcrumbs stick well.
Step 27
Arrange the breaded eggplant slices in a single layer over the sauce in your baking dish. Try not to overlap them too much, as this can affect even cooking.
Step 28
Sprinkle a light layer of shredded mozzarella cheese over the eggplant. Cheese is key to a delicious lasagna!
Step 29
Place the remaining eggplant slices on top, then generously spoon the remaining tomato sauce over this top layer. Finish by covering it all with a thick layer of mozzarella cheese for that classic, bubbly topping.
Step 30
Finally, lightly sprinkle some black pepper over the cheese. I love pepper, so I added a bit extra, but feel free to adjust to your liking.
Step 31
Preheat your air fryer. Carefully place the assembled eggplant lasagna into the air fryer basket. Cook at 200°C (390°F) for 10 minutes for the first stage. This will start melting the cheese and cooking the eggplant.
Step 32
After the first 10 minutes, reduce the temperature to 150°C (300°F) and continue to bake for another 10 minutes. This second stage ensures the eggplant is tender and the cheese is golden and bubbly.
Step 33
Serve the eggplant lasagna directly from the baking dish for a rustic feel, or carefully portion it onto plates, just like in a restaurant! For an extra touch of elegance, garnish with fresh parsley or chervil. Enjoy your delicious, homemade creation!
