Print

Air Fryer Eggplant Parmesan Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 23 reviews

This Air Fryer Eggplant Parmesan is a crispy, flavorful twist on the classic Italian favorite. Slices of eggplant are breaded with a seasoned breadcrumb and parmesan mixture, then air fried to golden perfection before being topped with marinara sauce, gooey mozzarella cheese, and fresh basil. Perfectly crispy on the outside and tender inside, this recipe offers a healthier alternative to traditional frying without sacrificing taste.

Ingredients

Vegetables

  • 1 large eggplant

Breading Mixture

  • 3/4 cup breadcrumbs
  • 4 tbsp parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp paprika

For Dredging

  • 1/4 cup all purpose flour
  • 2 eggs

Toppings

  • 1/2 cup marinara sauce
  • 1/2 cup mozzarella cheese, grated
  • Fresh basil leaves, chopped or sliced

Instructions

  1. Prepare the Eggplant: Rinse the eggplant and pat it dry. Cut off both ends, then slice the eggplant into 1/2-inch thick slices. Use paper towels to pat each slice dry to remove excess moisture.
  2. Preheat Air Fryer: Set your air fryer to preheat at 380°F (193°C) to ensure it reaches the right temperature for crisping the eggplant slices.
  3. Mix Breading Ingredients: In a medium bowl, combine the breadcrumbs, grated parmesan cheese, Italian seasoning, salt, black pepper, garlic powder, and paprika. In a separate bowl, lightly whisk the eggs. Prepare a dredging station with three bowls: one with flour, one with eggs, and one with the breadcrumb mixture.
  4. Bread the Eggplant: Take each slice and dredge it first in the flour, shaking off any excess. Next, dip the slice into the beaten eggs, then coat it thoroughly in the breadcrumb mixture, pressing the crumbs onto the eggplant to ensure it sticks well.
  5. Air Fry the Eggplant: Place the breaded slices in a single layer in the preheated air fryer basket. Cook for 8 minutes until the slices are golden brown and crispy. Flip each slice, then top with about 1/2 tablespoon of marinara sauce, shredded mozzarella cheese, and sliced fresh basil.
  6. Finish Cooking: Air fry the topped slices for another 1 to 2 minutes until the cheese has melted. Remove the cooked slices and keep warm. Repeat the process with remaining slices.
  7. Final Warming: After cooking all batches, optionally place all the cooked eggplant back in the air fryer and warm for 1 to 2 minutes to meld the flavors before serving.
  8. Serve: Serve the eggplant parmesan warm, garnished with additional fresh basil and extra marinara sauce if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
  • Reheat leftovers in the air fryer at 380°F for a few minutes until warmed through and crispy.
  • You can freeze cooked eggplant slices without sauce and cheese in a freezer-safe container for up to 3 months. To reheat, air fry at 390°F for 5 to 6 minutes until crispy, then add marinara and mozzarella and cook until cheese melts.

Find it online: https://flavorspath.com/air-fryer-eggplant-parmesan-recipe/