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–+ servings
Air Fryer Eggplant Parmesan

Air Fryer Eggplant Parmesan

Yield: 4 -6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Author: Michelle Goth
A delicious air fryer adaptation of classic Eggplant Parmesan!
5 from 1 rating
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Ingredients
 

  • 1 large eggplant
  • 1/4 teaspoon salt

For the egg wash (Step 1):

  • 1 egg + 1 egg white
  • ¼ cup water
  • ¼ cup all-purpose flour

For the crust (Step 2):

  • 1 cup Italian breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Toppings:

  • 8 ounces marinara sauce
  • 8 ounces mozzarella cheese, sliced thin
  • fresh basil, optional, for garnish

Instructions
 

  • Begin by slicing the eggplant into 1/2 to 3/4-inch slices. This yielded 6 slices for me.
  • Spread the slices out on paper towels. Pat dry with paper towels and sprinkle with salt
  • Make the egg wash by combining the egg, egg white, water, and flour in a shallow bowl, mixing until combined.
  • In a separate bowl, combine the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt and pepper, mixing to combine.
  • One by one, dip each slice of eggplant into the egg mixture, coating completely. Then, toss in the breadcrumb mixture, evenly coating each side.
  • Place breaded eggplant rounds into the air fryer basket and cook for 7 minutes at 375 degrees Fahrenheit.
  • Flip eggplant slices and cook for an additional 3 minutes at 375 degrees Fahrenheit, until eggplant begins to turn a light golden brown.
  • Add a heaping spoonful of marinara sauce and a thin slice of mozzarella cheese to the top of each eggplant slice. Air fry for an additional 3-4 minutes at 375 degrees, or until the cheese melts.
  • Remove from air fryer, garnish with some fresh basil, if desired, and enjoy!

Notes

Instead of marinara sauce, feel free to use your favorite pasta sauce, or crushed tomatoes with basil.
There is SUCH a difference between air fryers. The first time you make this recipe, I recommend to check the eggplant frequently. As it approaches a light golden brown, it's time to move to the final steps of the recipe with the sauce and cheese.
Serving: 1, Calories: 304kcal, Carbohydrates: 33g, Protein: 16g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Cholesterol: 66mg, Sodium: 971mg, Fiber: 5g, Sugar: 7g
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