Zubereitung

1. 1

   Wash the aubergines, cut off the stalk ends and cut them crossways into slices about one centimetre thick.

2. 2

   Lay the slices out on a board and sprinkle them with the salt for drawing out water. The salt pulls out water and bitterness; wet slices would steam in the basket instead of browning.

3. 3

   Pour off the liquid that has come out and pat the slices thoroughly dry with kitchen paper.

4. 4

   Wash the tomatoes and cut them into slices as well, and divide the firm semi-hard cheese into eight slices.

5. 5

   Mix the olive oil with the salt, the pepper and the dried oregano and brush the aubergine slices thinly with it on both sides.

6. 6

   Stack eight towers, each from a large aubergine slice, a tomato slice and another aubergine slice, and pin each one from above with a wooden cocktail stick.

7. 7

   Preheat the airfryer to 180 °C.

8. 8

   Set the towers in the basket in a single layer, well spaced, and stack nothing; cook larger quantities in two batches. They are not turned, as they would topple over and slide apart. Cook at 180 °C.

9. 9

   Lay a slice of cheese on each tower, moving the towers at the back to the front as you do so, then bake at 180 °C until the cheese has melted. Bare cheese otherwise has no place in the basket, as it runs through the mesh and burns onto the bottom — here it lies on top and stays on the vegetables.

10. 10

    Lift the towers out of the basket with a wide spatula and sprinkle them with the chopped basil.