Vegan Glazed Eggplant Parm

Ingredients

• 2 large eggplants
• 50 grams of olive oil
• 5 grams of salt
• 80 grams of parmesan
• 1 tomato
• 2 red bell peppers, deseed
• 4 coriander
• 3 cloves of garlic
• 3 slices of bread

Practice

Preheat the air fryer to 200°C.

Remove 1/5 of the skin from the surface of the cleaned eggplant, brush a layer of olive oil on the peeled side, and sprinkle with salt.

Put the parchment paper into the preheated air frying basket, put the processed eggplant on it, and set it at 180℃ for 16 minutes.

Cut the tomatoes and the red bell peppers, put them in a blender, add the coriander and garlic, and stir together. Pour the crushed tomato mixture into a medium bowl.

Remove the edges of 3 slices of bread, cut into small pieces and put them in the tomato mixture, put 50 grams of parmesan, and stir evenly.

Take out the cooked eggplant, use a knife and fork to strip the flesh of the eggplant, add the tomato mixture to the opening, brush the surface with a layer of olive oil and sprinkle 30 grams of Parmesan.

Cook once in an air fryer at 180°C for 14 minutes.