Classic Eggplant Parmesan

Instructions

• 1Cut the eggplant crosswise into ½-inch thick slices.
• 2Arrange the eggplant in a single layer on a large tray and sprinkle with half the salt. Turn and sprinkle the other side with the remaining salt. Stand for 40 minutes to remove the bitter taste and draw out the moisture to help it crisp. Meanwhile, continue to the next step.
• 3Using a food processor, process the breadcrumbs, parmesan, oregano and pepper for 15 seconds, or until finely ground. Transfer to a shallow dish and reserve 3 tablespoons to sprinkle on top.
• 4Place the flour in a bowl. Whisk the eggs and the water in a separate bowl.
• 5Rinse the eggplant well under cold water to remove the excess salt. Use paper towels to dry, pressing firmly to remove as much moisture as possible.
• 6Toss the eggplant in the flour to coat, shaking off the excess. Dip in the eggs, allowing excess to drain and coat in the crumb mixture.
• 7Set the oven to Air Fry, Super Convection, 375°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
• 8Arrange the eggplant in a single layer in the air-fry basket, ensuring they are not touching.
• 9Once preheated, place the basket in rack position 3 and air-fry for 20 minutes. Meanwhile, make the marinara sauce.
• 10Pour the tomatoes and juice into a bowl and crush evenly.
• 11Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly for 30 seconds, or until just golden. Add the tomatoes, salt, basil and pepper flakes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes, or until reduced slightly. Remove from the heat.
• 12The eggplant should be golden and crisp. If not, cook for a few extra minutes.
• 13Insert the wire rack into position 6. Set the oven to Bake, Convection, 400°F, for 15 minutes and press Start. Meanwhile, continue to the next step.
• 14Spread a third of the sauce over the base of a 8-inch square baking dish and top with half the eggplant, in a single layer.
• 15Sprinkle with a third of the mozzarella and a third of the parmesan. Top with another third of the sauce.
• 16Continue layering with the remaining eggplant, cheese and sauce, ending with the cheese. Sprinkle with the reserved breadcrumb mixture.
• 17When the oven signals, place the dish in the oven and cook for 15 minutes.
• 18The eggplant parmesan should be bubbling and golden brown. If not, cook it a little longer.
• 19Stand for 5 minutes. Season with pepper and serve sprinkled with basil.