2 Eggplants, sliced about ½ thick.
1 Tbsp Olive Oil
2 Cups Tomato Sauce
12 Oz Mozzarella Cheese Sliced and Drained.
Freshly ground black pepper to taste
Parmigiano Reggiano, grated
Salt the eggplant slices and place in a colander. Allow to rest for a minimum of 30 minutes and up to 90 minutes. Rinse the slices and pat dry.
Rub a little oil over the eggplant and arrange a few at a time in the air fryer basket, in a single layer. Cook at 390 Degrees for 6-7 minutes. Repeat till all the slices are cooked.
Preheat oven to 350 degrees. Spread a thin layer of tomato sauce on the bottom of a medium baking dish, then layer the eggplant on top so they overlap each other slightly. Grind some black pepper on top and add some mozzarella. Repeat the layering with sauce, eggplant and cheese, till all ingredients have been used. Bake for 20 minutes or till cheese is melted. Serve warm with some freshly grated parmesan cheese.