Air Fryer Eggplant Parmesan
Enjoy a healthier take on the classic eggplant Parmesan with this air fryer recipe, featuring a crispy coating and gooey cheese.
Ingredients
Main Ingredients
- 1 large large eggplant
- 1 teaspoon salt to draw out moisture from the eggplant
- 1 cup bread crumbs Italian seasoned or plain
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 large eggs for breading
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves optional, for garnish
Instructions
Preparation
- Slice the eggplant into about 1/2-inch thick rounds.
- Lay the slices on a kitchen towel or paper towels and sprinkle salt on both sides. Let them sit for about 30 minutes to draw out moisture and bitterness.
- After 30 minutes, rinse the eggplant under cool water to remove excess salt and pat it dry with a clean kitchen towel.
- In one bowl, whisk the eggs. In another bowl, combine the bread crumbs, grated Parmesan cheese, garlic powder, and dried oregano.
Cooking
- Preheat your air fryer to 375°F (190°C).
- Dip each eggplant slice into the egg mixture, allowing excess to drip off. Then, coat both sides with the bread crumb mixture.
- Place the breaded eggplant slices in the air fryer basket in a single layer. Cook in batches if necessary.
- Spray the eggplant lightly with cooking oil for extra crispiness. Cook for about 10 minutes, flipping halfway through until golden brown.
- Once all slices are cooked, assemble the dish. Spread a layer of marinara sauce on the bottom of a baking dish, add a layer of the cooked eggplant, sprinkle with mozzarella cheese, and pour more marinara sauce on top. Repeat until all ingredients are used, ending with cheese on top.
- Place the assembled dish in the air fryer and cook at 375°F (190°C) for about 8-10 minutes or until the cheese is bubbly and golden.
- Let the dish sit for a few minutes before serving. Garnish with fresh basil leaves if desired.
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Notes
Pair this dish with a fresh green salad or garlic bread for a complete meal. For extra flavor, add more herbs or top with additional fresh herbs before serving. Store leftovers in an airtight container in the fridge for up to four days or freeze for three months.