Air Fryer Eggplant Parmesan
This air fryer version delivers all the crispy, cheesy comfort of classic eggplant parmesan with way less effort. Perfect for a satisfying weeknight dinner.
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Servings: 4 servings
Equipment
- air fryer
Ingredients
- 1 large Eggplant (about 1 lb)
- 1 tsp Salt
- 1/2 cup All-Purpose Flour
- 2 large Eggs, beaten
- 1 cup Panko Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- Cooking Spray
- 3/4 cup Marinara Sauce
- 1 cup Shredded Mozzarella Cheese
- Fresh Basil, for garnish
Instructions
- Slice the eggplant into 1/2 inch thick rounds. Sprinkle both sides with salt and place them on paper towels for 15 minutes to draw out moisture. Pat them completely dry.
- Set up a three-bowl breading station. Place the flour in the first bowl. Place the beaten eggs in the second bowl. In the third bowl, mix together the panko breadcrumbs, parmesan cheese, italian seasoning, garlic powder, and black pepper.
- Dredge each eggplant round in the flour, shaking off the excess. Dip in the egg, then press firmly into the breadcrumb mixture, coating both sides well.
- Preheat the air fryer to 375°F (190°C) for 3 minutes. Spray the basket with cooking spray.
- Arrange the breaded eggplant in a single layer in the basket without overlapping. Spray the tops generously with cooking spray. Air fry at 375°F for 10 minutes, flipping halfway through, until golden and crispy on both sides.
- Spoon a tablespoon of marinara sauce on top of each eggplant round, then add a generous layer of shredded mozzarella. Air fry for 2 to 3 more minutes at 375°F until the cheese is melted and bubbly.
- Remove carefully and garnish with fresh basil. Serve immediately while the cheese is hot and stretchy.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g
Cost: $10