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Air Fryer Eggplant Parmesan Recipe

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4 from 40 reviews

A delicious and healthier take on classic Eggplant Parmesan made crispy and golden using an air fryer. This recipe features breaded eggplant slices coated with Parmesan and seasoned panko crumbs, topped with marinara sauce and melted mozzarella cheese, garnished with fresh basil. Perfect for a flavorful, comforting meal with less oil and a crunchy texture.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

Eggplant Preparation

  • 2 medium globe eggplants (~1 pound each), washed and dried
  • ½ teaspoon Kosher salt

Breading Mixture

  • 2 large eggs
  • 1 ½ cups panko breadcrumbs (3.5 ounces)
  • ¾ cup grated Parmesan cheese (3.2 ounces)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon black pepper

Toppings and Garnish

  • 1 ½ cups Homemade Tomato Basil Sauce or Marinara sauce
  • 1 ½ cups shredded mozzarella cheese or thinly sliced fresh mozzarella
  • Handful of fresh basil leaves for garnish

Instructions

  1. Salt the Eggplant: Slice the eggplants into ½-inch thick rounds. Arrange them on a paper towel-lined baking sheet. Sprinkle both sides evenly with ½ teaspoon Kosher salt (¼ teaspoon per side). Let them sit for 15 minutes to draw out excess moisture.
  2. Dry the Eggplant: Pat the salted eggplant slices dry thoroughly with paper towels to remove the released moisture. Set aside.
  3. Prepare Breading Station: In a shallow bowl, whisk the two eggs. In a separate bowl, combine the panko breadcrumbs, grated Parmesan, garlic powder, Italian seasoning, and black pepper.
  4. Coat the Eggplant: Dip each eggplant slice into the beaten eggs, allowing excess to drip off. Then press each slice into the breadcrumb mixture until fully coated. Place the breaded slices on a baking sheet while preparing to air fry.
  5. Preheat Air Fryer: Set the air fryer to 350°F (175°C) to preheat.
  6. Air Fry the Eggplant: Arrange the breaded eggplant slices in a single layer inside the air fryer basket without overlapping, working in batches if necessary for even crisping.
  7. Cook and Flip: Air fry for 14 minutes, flipping each slice halfway through, until the eggplant is lightly golden brown and crispy.
  8. Add Sauce and Cheese: Remove the basket carefully, spoon about two tablespoons of tomato basil sauce onto each slice, and sprinkle with one tablespoon of mozzarella cheese per slice.
  9. Melt the Cheese: Return the slices to the air fryer and cook for 1-2 more minutes until the mozzarella melts.
  10. Serve: Garnish with fresh basil leaves and serve the eggplant parmesan hot for the best flavor and texture.

Notes

  • Salting the eggplant helps remove excess bitterness and moisture which prevents sogginess.
  • Cooking in batches ensures the eggplant crisps properly instead of steaming in the air fryer.
  • You can use fresh mozzarella slices for a creamier texture instead of shredded.
  • Feel free to prepare your favorite marinara sauce or use store-bought for convenience.
  • Let eggplant cool slightly before serving to allow cheese to set a bit for easier eating.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Italian
  • Diet: Vegetarian

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