Air Fryer Melanzane alla Parmigiana with Mixed Greens Air Fryer Eggplant Parmesan with Salad

Preheat the air fryer to 200°C for 3 minutes.

Slice the eggplant into 1 cm rounds. In a bowl, toss the eggplant slices with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper. Arrange them in a single layer in the air fryer basket. Cook at 200°C for 8 minutes, flipping halfway, until golden and tender.

While the eggplant cooks, make the sauce: In a small bowl, stir together the crushed tomatoes, minced garlic, oregano, and remaining 1/4 tsp salt. Halve the cherry tomatoes.

When the eggplant is done, top each slice with a spoonful of the tomato sauce, a slice of fresh mozzarella, and a sprinkle of parmesan. Return to the air fryer and cook at 180°C for 5 minutes, until the cheese is melted and bubbly. The internal temperature of the cheese should be at least 74°C.

Toss the mixed greens and halved cherry tomatoes with the remaining 1 tbsp olive oil and a pinch of salt. Place in the air fryer basket and cook at 180°C for 3 minutes, shaking halfway, until slightly wilted. Serve the eggplant parmigiana alongside the warm greens.