Air Fryer Eggplant with Mozzarella and Tomatoes

1. 1 Eggplant≈ $4.33 per kg 250 g
2. 2 Salt 2 g
3. 3 Olive oil 12 ml
4. 4 Tomato pastepack 140 g ≈ $1.00 35 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Mozzarellapack 125 g ≈ $1.80 80 g
7. 7 Parmesanpack 200 g ≈ $6.00 15 g
8. 8 Ground black pepper 1 g
9. 9 Fresh basilpack 30 g ≈ $2.50 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice the eggplant¹ into rounds about 1 cm thick, season with salt, and let sit for 10 minutes.

2. Pat the rounds dry with a paper towel, brush with olive oil, and season with pepper.

3. Place the eggplant¹ in the air fryer basket and cook at 190 °C for 12 minutes, until soft and lightly browned.

4. Mix the tomato⁴ paste with the minced garlic⁵ and 1–2 spoonfuls of water to make a thick sauce.

5. Brush the eggplant¹ with the sauce, top with mozzarella⁶, and sprinkle with Parmesan⁷.

6. Cook for another 4 minutes at 190 °C, until the cheese melts and starts to turn golden.

7. Sprinkle with basil and serve hot.