Eggplants stuffed with tuna with the airfryer

Wash the eggplant, cut off the top and divide into two halves. Make cross cuts on the inside and add salt and extra virgin olive oil spray.

Turn the two halves upside down on parchment paper and place in the airfryer. If it has the "vegetables" option, use it. If not, at 200º about 18 minutes. The cooking time depends on the thickness of the eggplant.

When soft, spoon out the pulp and transfer it to a bowl along with the tuna, chopped mushrooms, crushed tomato and spices.

Stuff the eggplant halves with the previous mixture and top with a little mozzarella. If you have the "pizza" option, use it for 5 minutes. If not, bake at 200º for about 5 minutes.