Air Fryer Eggplant Parmesan
Air Fryer Eggplant Parmesan is crispy, cheesy, and healthier version of the classic Eggplant Parmesan. It is a savory and comforting casserole that highlights the eggplant's tender texture and absorbs the rich flavors of the tomato sauce and melted cheese.
Servings: 6 people
Calories: 218kcal
Cost: $5
Ingredients
- 1 large eggplant thinly sliced
- 1 cup panko breadcrumbs
- 1 cup milk ( or use 2 beaten eggs)
- 2 cup marinara sauce
- 1 ½ cups mozzarella cheese
- ½ cup grated Parmesan cheese
- Olive Oil Spray
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prep the Eggplant: Slice the eggplant into rounds, about ¼ inch thick. Sprinkle the slices with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry with paper towels.
- Coat with Breadcrumbs: In one bowl, mix the breadcrumbs and Italian seasoning. In another bowl, add the milk or egg. Dredge each eggplant slice into the milk ( or beaten eggs) ensuring it’s fully coated, then press into the breadcrumbs to cover evenly on both sides. Repeat the process with all the eggplant slices.
- Air Fry the Breaded Eggplant: Set your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil. Place the breaded eggplant slices in a single layer in the basket, making sure they’re not overlapping. Air fry for 10-12 minutes, flipping the slices halfway through, until they are golden brown and crispy. ** Adjust the time based on your air fryer model.
- Layer with Sauce and Cheese: Spread a thin layer of marinara sauce over the crispy eggplant. Add a combination of mozzarella and Parmesan cheese on top. Repeat the layering process until all the eggplant slices are used, finishing with a generous layer of cheese on top.
- Air Fry: Arrange the slices on the air fryer basket. ( Use perforated liner or silicon air fryer liner for easier clean up) Put it back in the air fryer at 375°F (190°C) for 8-10 minutes or until the cheese is melted and bubbly.
- Serve and Garnish: Remove from the air fryer, let it cool for a few minutes. Garnish with fresh basil leaves and more marinara sauce and parmesan cheese on top. Serve your Air Fryer Eggplant Parmesan over pasta, with a side salad, or as a standalone delight. Enjoy !
Notes
Leftovers – should be eaten within 3 days. Store leftovers in an airtight container in the fridge.
Freezing : If you want to freeze it, make the breaded eggplant and freeze it in air tight container for up to 3 months. When ready to use, thaw it to room temperature, layer it marinara sauce and mozzarella and then air fry it before serving.
Reheat – for a couple of minutes in the air fryer. For the best results, add some extra marina sauce and cheese before heating.
Nutrition
Serving: 1cup | Calories: 218kcal | Carbohydrates: 18g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Sodium: 804mg | Potassium: 494mg | Fiber: 4g | Sugar: 7g | Vitamin A: 712IU | Vitamin C: 7mg | Calcium: 260mg