Description
A healthier, crispy, and flavorful Eggplant Parmesan made effortlessly in the air fryer. This recipe features breaded eggplant slices cooked to golden perfection, topped with marinara sauce and melted mozzarella cheese, garnished with fresh basil or parsley. Perfect for a comforting vegetarian main dish with less oil and fuss.
Ingredients
Scale
Vegetables
- 1 large eggplant (or two small)
Dredging and Coating
- ¼ cup all-purpose flour
- 2 large eggs (beaten)
- â…” cup seasoned bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ teaspoon garlic powder
Other Ingredients
- 1 cup marinara sauce (plus additional for serving if desired)
- 1 cup shredded mozzarella cheese
- Thinly sliced fresh basil leaves or chopped fresh parsley for garnish (optional)
- Cooking spray
Instructions
- Preheat the Air Fryer: Set your air fryer to 380°F (193°C) and allow it to preheat while you prepare the eggplant slices.
- Prepare Eggplant Slices: Slice the eggplant into ½-inch thick rounds. Pat these slices dry thoroughly with paper towels to remove excess moisture for better crisping.
- Mix Breading Mixture: In a medium bowl, combine the seasoned bread crumbs, grated Parmesan cheese, Italian seasoning, and garlic powder. Stir well to blend all the flavors.
- Set Up Dredging Stations: Place the all-purpose flour in one bowl and the beaten eggs in another bowl for coating the eggplant.
- Coat the Eggplant: Dip each eggplant slice first lightly into the flour, ensuring full coverage, then dip it into the beaten eggs, and finally dredge it well in the bread crumb mixture. Press crumbs gently to adhere.
- Prepare for Air Frying: Spray both sides of the breaded eggplant slices lightly with cooking spray to promote crispiness. Arrange them in a single layer in the air fryer basket, avoiding overlap.
- Air Fry Eggplant: Cook the slices for 5 minutes at 380°F. Flip them carefully, then cook for an additional 4 to 5 minutes until they are golden and crispy.
- Add Sauce and Cheese: Spoon marinara sauce over each slice, then top with shredded mozzarella cheese. Return to the air fryer and cook for another 2 to 3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the eggplant parmesan from the air fryer, garnish with fresh basil or parsley if desired, and serve immediately with extra marinara sauce on the side if you like.
Notes
- Use firm eggplants for best results and avoid sogginess.
- Dry slicing the eggplant well helps to achieve a crispy crust.
- Seasoned bread crumbs can be substituted with plain bread crumbs plus extra Italian seasoning.
- Cooking spray is used to keep the breading crispy without deep frying.
- If you don’t have an air fryer, you can bake these in the oven at 400°F for 20-25 minutes, flipping halfway through.
- To make this gluten-free, substitute the all-purpose flour and bread crumbs with gluten-free alternatives.
