Preparation time 15 minutes
Servings 2

Ingredients:

· 1 medium eggplant
· 50g Parmesan
· 150g sun-dried tomatoes
· 1 mozzarella
· 2 eggs
· 50ml milk
· 1 pinch of salt
· Ground black pepper
· 25g flour
· 25g semolina
· 100g ricotta
· Fresh or dried thyme
· 1 lemon

Preparation:

1. First of all, cut the eggplant into thick slices and grate the
parmesan. Chop finely the tomatoes.

2. Then cut the mozzarella into slices and pat dry with a
kitchen towel.

3. Mix the milk, parmesan and eggs together well and season
with salt and pepper. First turn the eggplant slices on both sides
in the flour and then in the milk-parmesan-egg mixture. Finally,
turn the eggplant in semolina.

4. Place all eggplant slices in the cooking basket of your air
fryer and bake them for eight minutes at 200 degrees.

5. Now mix the ricotta with thyme and lemon juice in a small
bowl and season everything with salt and pepper to taste.

6. Take a baking pan and line it with a thin layer of eggplant
slices. Then brush these with the thyme, lemon and ricotta
mixture and add the tomatoes. Finally put a layer of mozzarella
slices on top. This is followed by a second layer of
eggplant. Keep doing this until you’ve processed all of the
ingredients.

7. Finally, sprinkle your dish with parmesan again. Place the
baking pan in the basket of your air fryer for another 15
minutes.