• Cut the eggplant into 1cm slices

Set up your dipping station

• Using 3 shallow bowls, place the oat fiber in one, the egg wash in other. The parmesan and seasoning go in the final bowl and are mixed.
• Preheat the air fryer to 190C/380F degrees (this usually takes 3 minutes).
• Dip the eggplant slices into the oat fiber, then the beaten egg and finally the seasoned parmesan. Continue until all slices are coated.
• Place about 4 slices in the air fryer basket (will depend upon the size of the air fryer and eggplant slices) and give them a light spray with oil.
• Cook at 190C for 5 minutes until golden and crispy.
• Repeat until all eggplant slices are cooked.
• Spoon a third of the Marinara sauce over a baking dish. I used an 8 inch circular dish but any size can be used.
• Place a layer of the eggplant slices on the Marinara sauce.
• Sprinkle a third of the Mozzarella over the eggplant.
• Repeat the layers and end with a topping of Mozzarella
• Bake in the oven at 190C/375F degrees for 20-25 minutes until the mozzarella is golden and bubbling.
• Allow to cool for 5 minutes before serving.