N’duja Aubergine Parmigiana
Prepared with
Ingredients
For the sauce
- 2 shallots - finely diced
- 0oz N’duja
- 1 tin plum tomatoes
- 1 lemon (zested)
- Large handful fresh basil
- Pinch sea salt
- Olive oil
For the aubergine
- 2 large aubergines
- 7oz Plain flour
- Pinch of seasoning: salt, pepper, smoked paprika
- 2 Eggs - beaten
- 7oz Panko breadcrumbs
- 300g Burrata (Drained/patted dry)
- 8 Large basil leaves
- 7oz Parmesan cheese
Instructions
Step 1
Slice aubergines into 1-inch thick rounds and place on a baking rack
Step 2
Season with salt and leave to one side
Step 3
In a frying pan, heat a few tablespoons of spoons of olive oil, add the chopped shallots and cook for a few minutes until soft
Step 4
Add the n’duja and cook for a minute
Step 5
Add the plum tomatoes and crush them with a fork as they go in the pan
Step 6
Add the basil, lemon zest and juice of half the lemon
Step 7
Reduce for 5- 10 minutes until thickened and saucy. Season to taste and place to one side
Step 8
In a separate bowl, season the flour with salt, pepper, and paprika
Step 9
Lay out three dishes and transfer the seasoned flour, beaten eggs, and panko breadcrumbs to each. Coat the aubergine rounds individually in flour, egg, and finally the breadcrumbs
Step 10
Transfer the coated aubergine in a single layer into the Ninja air fryer and cook on the ‘Crisp’ setting at 200 degrees for five minutes
Step 11
While cooking, slice the burrata
Step 12
Layer the cooked aubergine, basil leaf, sauce, and burrata, repeatedly to create three layers. Cover the top layer in grated parmesan cheese and return to the air fryer to cook for a further eight minutes on the crisp setting