Air Fryer Eggplant Parmesan

A crispy and healthier take on the classic Eggplant Parmesan, made effortlessly in the air fryer. This recipe delivers a perfect balance of tender eggplant, savory tomato sauce, and melted cheese with a crunchy breadcrumb coating.

Steps

1. Preheat the air fryer to 375°F (190°C). 2. Lightly salt the eggplant slices and let them sit for 10 minutes to draw out moisture, then pat dry. 3. Prepare three shallow bowls: one with flour, one with beaten egg, and one with a mixture of breadcrumbs and Parmesan cheese. 4. Dip each eggplant slice first into the flour, then the egg, and finally coat evenly with the breadcrumb mixture. 5. Brush or spray each coated slice with olive oil to help crisping. 6. Place the eggplant slices in a single layer in the air fryer basket (do not overlap). 7. Air fry for 10 minutes, flipping halfway through, until golden and crispy. 8. Remove the slices and spoon marinara sauce over each slice, then sprinkle shredded mozzarella on top. 9. Return to the air fryer and cook for an additional 3-4 minutes until the cheese melts and bubbles. 10. Garnish with fresh basil leaves if desired and serve immediately.

1 small eggplant (about 200g), sliced into 1/4-inch rounds 1/4 cup all-purpose flour 1/2 large egg, beaten 1/3 cup Italian-seasoned breadcrumbs 1/4 cup grated Parmesan cheese 1/2 cup marinara sauce 1/4 cup shredded mozzarella cheese 1 tablespoon olive oil Salt and pepper to taste Fresh basil leaves for garnish (optional)