Delicious air fryer aubergine parmigiana- 1 hour meal!

Enjoy all the rich, cheesy, and comforting flavours of a classic aubergine parmigiana—made quicker and easier than ever with the help of an air fryer. This recipe captures everything you love about the traditional Italian dish, from the gooey melted cheese to the tender layers of aubergine and tangy tomato sauce, but cuts down the time and effort dramatically. With less than 20 minutes of hands-on prep, you can have everything ready to go, and the air fryer does the rest—cooking your meal to golden, bubbling perfection in just 30 minutes to an hour. It’s ideal for busy weeknights or when you’re craving something hearty without spending hours in the kitchen. Serve it hot with some crusty bread to soak up all the sauce and a fresh green salad on the side for a satisfying, well-rounded dinner that serves four generously.

Air fryer aubergine parmiagana;
 Cut two aubergines into slices that are 2 cm (¾ inch) thick.
 150g/5½oz drained mozzarella ball
 Two tablespoons olive oil and a teaspoon of dried oregano
 150g/5½oz of passata
 Fresh breadcrumbs (20g/¾oz)
 Fresh basil leaves (10g/⅓oz) (optional)
 Serve with 25g/1oz of Parmesan or vegetarian hard cheese, crusty bread, finely grated sea salt, and green salad.

Air fryer aubergine parmiagana step by step instructions;

Step 1
Lay the aubergine slices out in a single layer on a large chopping board or clean surface. Sprinkle a generous pinch of sea salt evenly over the slices, then gently rub it into both sides of the aubergine. This helps to draw out any bitterness and excess moisture, which will improve the texture and flavour when cooked. Set the slices aside for around 10 minutes to allow the salt to work its magic. During this time, you may notice some moisture beginning to bead on the surface — that’s exactly what you want.

Step 2
Meanwhile, take the ball of mozzarella and tear it into bite-sized chunks or strips using your hands—this gives it a more rustic texture than slicing. Lay the torn pieces out on a sheet of kitchen paper or a clean tea towel to help absorb any excess moisture. This step is important, as drier mozzarella will melt more evenly and prevent your parmigiana from becoming too watery during cooking. Set the mozzarella aside while you continue preparing the rest of the dish.

Step 3
Preheat your air fryer to 200°C (392°F). Allow it to heat up fully—this usually takes around 2–3 minutes, depending on your model. Preheating ensures the aubergine cooks evenly from the start and helps achieve that deliciously golden, slightly crisp texture on the outside while staying tender inside. After the aubergine slices have rested, gently pat them dry with a piece of kitchen paper to remove any excess moisture and salt that has drawn out. Lightly brush off any remaining salt to avoid an overly salty final dish. Then, using a pastry brush or your hands, rub a small amount of olive oil onto both sides of each slice—just enough to help them crisp and turn golden during cooking.

Step 4
Working in batches, place the aubergine slices in a single layer in the air fryer basket, making sure they’re not overlapping. Air-fry at 200°C for 10 minutes, flipping each slice halfway through to ensure even browning and a tender, creamy texture inside. Depending on the size of your air fryer, this will likely take two batches. 

Step 5
Meanwhile, pour the passata into a bowl or jug and stir in the dried oregano. This simple addition enhances the flavour of the tomato sauce, adding a warm, herby depth that complements the richness of the aubergine and cheese. Give it a good stir to evenly distribute the oregano, then set the sauce aside until you’re ready to assemble the dish. To begin assembling the parmigiana, take a 20cm (8in) round ovenproof dish—something that fits comfortably in your air fryer basket if you're using it for final cooking (see Recipe Tip). Sprinkle a thin, even layer of breadcrumbs over the base of the dish. This helps to absorb any excess moisture and adds a subtle crunch to the bottom layer. Next, spoon about 2 tablespoons of the prepared passata sauce over the breadcrumbs and spread it gently with the back of the spoon to create a thin base layer of flavour.

Step 6
If used, tear over half of the basil leaves and spread over half of the aubergine slices.  Place half of the mozzarella and half of the Parmesan on top after spooning over half of the leftover passata sauce.  Continue layering the dish by arranging the remaining cooked aubergine slices over the base layer. Tear a few fresh basil leaves and scatter them evenly over the aubergine—this will add a fragrant, peppery freshness to contrast the rich tomato sauce. Pour over the rest of the passata, spreading it out so it covers the aubergine and basil in an even layer. Finally, top with the reserved torn mozzarella and a generous sprinkle of grated Parmesan cheese to finish. This cheesy topping will melt and bubble beautifully in the air fryer, creating that irresistible golden crust.

Step 7
Reduce the air fryer temperature to 180°C (356°F), then carefully place the assembled parmigiana into the basket. Cook for 12–15 minutes, or until the cheese on top is melted, golden, and bubbling, and the dish is heated through. Keep an eye on it during the last few minutes to ensure the top doesn’t brown too quickly, as cooking times can vary slightly between air fryer models. Once done, carefully remove the dish from the air fryer (it will be very hot!) and allow it to stand for about 5 minutes before serving. This short resting time helps the layers settle and makes it easier to serve clean portions, while also enhancing the flavours.