Cut the eggplant into thick slices. Sprinkle both sides with salt to draw out bitterness and moisture. Let sit for 30 minutes, then pat dry with paper towels. If the slices are too salty, rinse under running water and dry again. Dredge the slices in flour and fry in peanut oil at 350°F (180°C).

After frying, taste a slice to check the salt level. In three greased aluminum trays, start layering: eggplant, tomato sauce (with basil), mozzarella. Make three layers. Cook in the air fryer for about 20 minutes at 340°F (170°C). For the last 5 minutes, add the cubed Parmesan (not grated, as it dries out and burns easily).

Gently press down the layers to avoid air bubbles.

These keep for a few days in the refrigerator. You can undercook the portions by 5 minutes, then reheat for 10 minutes in the air fryer at 355°F (180°C). Makes 3 aluminum trays, about 6 servings—easy and delicious for a diet!