Indulge in a lighter version of the classic Eggplant Parmesan with the convenience of your air fryer. Crispy on the outside, tender on the inside, and covered with savory marinara and melted mozzarella.
Ingredients:
- 1 large eggplant (or two small)
- ⅔ cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- ¼ cup flour
- 2 eggs, beaten
- 1 cup marinara sauce (plus additional for serving, if desired)
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prep Eggplant:
- Preheat the air fryer to 380°F.
- Cut the eggplant into ½-inch slices and pat dry with paper towels.
- Breading Station:
- In a medium bowl, combine the seasoned bread crumbs, grated Parmesan cheese, Italian seasoning, and garlic powder.
- Place flour in another bowl and the beaten eggs in a third bowl.
- Bread Eggplant:
- Dip the eggplant slices in the flour to coat, then dip into the beaten eggs, and finally dredge in the breadcrumb mixture.
- Air Fry:
- Spray each side of the breaded eggplant with cooking spray.
- Arrange slices in a single layer in the air fryer basket.
- Cook for 5 minutes, then flip the slices over and continue cooking for another 4-5 minutes.
- Add Sauce and Cheese:
- Top each slice with marinara sauce and shredded mozzarella cheese.
- Cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh parsley or basil, if using.
- Serve hot with additional marinara sauce on the side, if desired.
Notes:
- Ensure that the eggplant slices are dry to help the coating stick better.
- For best results, do not overcrowd the air fryer basket; cook in batches if necessary.
- Adjust cooking times based on your specific air fryer model as needed.