Eggplant Casserole with Tomato and Parmesan | Air Fryer

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 (150 g) onion, sliced
• 1 teaspoon (3 g) garlic, minced
• 1 cup (250 g) tomato puree
• 4 (200 g) eggplant, sliced into 1/2-inch rounds
• 2 cups (300 g) cherry tomatoes, cut into quarters
• 1/4 cup (15 g) fresh basil, chopped
• 2 tablespoons (7 g) fresh oregano, chopped
• 1/2 cup (60 g) Parmesan cheese, grated
• salt and freshly ground black pepper