INGREDIENTS
- 4 eggplants
- Olive oil spray
Sauce
- 1 tin diced organic tomato
- 2 cloves garlic
- 1 Jar passata
- 1 cup water
Layering
- 1 cup fresh basil
- 2 cups mozzarella
- 1 ¾ cup grated parmesan
METHOD
- Slice eggplant lengthwise into 1cm thick slices. These will form the layers of the casserole. Set the Cuisinart Air Fryer Steam Oven to Bake on 180 degrees. Spray both sides of the sliced eggplant with oil and place on a lined baking tray. Cook in the middle rack position for 15 mins, or until the eggplant has lightly browned. Repeat this process until all slices of eggplant are cooked and set aside.
- To prepare the tomato sauce, add the can of tomatoes along with the garlic cloves to a jug and blend using a hand blender – we recommend the Cuisinart Versamix Hand Blender.
- In a saucepan, pour in the jar of passata, add the tomato / garlic combination from the jug as well as the water. Simmer over medium heat for 20-30 minutes to reduce the sauce and thicken.
- Start layering the casserole in a small casserole dish to fit the Gourmet Pro Oven. In the base of the casserole dish, smear a small amount of the tomato sauce, then place a layer of eggplant on top – using 1/3 of the eggplant (similar to how you would layer the pasta sheet in lasagne). Spread 1/3 of the tomato sauce on top and scatter 1/3 of the basil leaves. Combine the mozzarella and parmesan together and sprinkle 1/3 of the mixed cheese on top of the layer.
- Repeat the layering of the eggplant, sauce, basil and cheese mix another 2 times.
- Bake on the lower rack position for 15 minutes on 180 degrees until the cheese is bubbly and golden.