An Acadian French recipe. You can add dumplings to a stew to thicken it.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- ½ cup Italian bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon freshly ground black pepper
- ¼ cup flour
- 2 large eggs, beaten
- 1 medium eggplant, sliced into 1/2-inch rounds
- 1 cup marinara sauce, or more to taste
- 8 slices mozzarella cheese, or as needed
Instructions
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
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- Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a tray and let rest for 5 minutes.
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- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more.
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- Top each eggplant round with marinara sauce and 1 slice of mozzarella cheese. Place the basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 377 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 135 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 1563 mg |
| Sugars | 11 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy to make and delicious. I don’t usually care for the texture of eggplant or the grease when fried. But this was crispy and flavorful in air fryer! Definitely will make again.
This is my new go to for eggplant. It was delicious! I did reduce the salt from 1 teaspoon to 1/4 teaspoon and that was perfect for us. Served it on garlic parmesan angel hair pasta and we were in heaven. Can’t wait to get another eggplant. Thank you allrecipes!
I started preparing this about 45 minutes before dinner time. Because of the time factor cooking 16 slices I decided to just pan fry instead of the air fryer. I won’t next time – the air fryer is so much cleaner both in eating and cleaning up. Still, I can review the taste which was very good. I will make this again – allowing myself more time in order to use the AF but will omit the salt in the breading. I’ve never had eggplant parmesan before where I thought it was salty. You can always salt later if need be.
Delish! If I were to change anything it would be add a touch more garlic and salt. But I like everything else’s about this. Dang near perfect.
this was so easy and unbelievably tasty. it was super crispy and cooked through. just spooned a little sauce on each one and topped with cheese for the final melting. I would definitely peel the eggplant first. I had to cut my eggplant into half circles to fit better in my small air fryer. the second time, I cut the salt in the breading mixture in half, because I thought it was flavorful enough without the full tsp. leftovers were refrigerated without the toppings. it reheated perfectly – I just fried it for a min or two to get hot and then added the toppings for another minute to melt. thanks for a great, easy, healthy recipe!
We thought it was very good, although a bit too salty. I was all set to do away with the salt when I make it again but then I read Bette Lahore’s review and she mentioned needing to rinse the eggplant 5-6 times. I’m assuming she means the eggplant slices. I never realized eggplant were naturally salty. I heated the marinara separately and made spaghetti.I served it by putting the spaghetti in a pasta bowl, ladled a small amount of marinara over it then put a couple slices of the mozzarella topped eggplant with more marinara and some extra grated Parmesan. I will definitely be making this again and serve to guests, as long as I’m sure they like eggplant!!!
Turned out perfectly! My wife who wasn’t a fan of eggplant parm, now is and she declared that this is a make again!
Turned out delicious!
Great recipe. Been looking for a good eggplant recipe for air fryer. Trying to copy our favorite little Italian restaurant’s eggplant recipe and this did it! Used fresh mozzarella instead. Put heated marinara under each slice on plate instead of heating on top – the way this restaurant plates it. Nice and crisp. Perfect!
Here it is…
Yum! We loved this 🙂
The 1st most important thing is to rinse the eggplant well if you don’t it’s quite salty if only rinsed 2 or 3 times per piece it will still be salty but not as much 5-6 times gets them just right
Pretty good. I use a Cafe microwave/airfryer/convection oven and this was my first try at using the airfryer feature. Didn’t brown as much as I would have liked, the skin was a little tough and I couldn’t open the marinara so used chopped tomatoes and onions, but quite tasty. Good recipe if one follows directions and knows what they are doing, LOL
Delicious! Reminded me of my favorite Italian restaurant. Well-seasoned and crunchy. Not a heavy-tasting meal at all Followed recipe as is. Forgot to add the marinara in the air fryer, so we heated the sauce up in a pan instead.
Perfect as always. Cook time is spot on. I usually use the last 3 minutes after the flip to add sauce and cheese. Love!
Delicious–this was my first time making eggplant and it worked great! No salt needed with the other ingredients imo.
Very easy dish
This is perfect! I made an air fryer eggplant recipe several months ago but it didn’t deliver. This one did! When I took them out of the fryer they were toasty brown. I had to try one before assembling. What a crunch! Without the sauce they might be a bit salty for some, but not for me. The only change I made was I used panko vs Italian crumbs. This is a non-guilty keeper. I’m trying the Baba next. Thanks a bunch, Yoly!
great
This recipe was delicious. I pretty much followed the recipe except I added some Parmesan cheese to the Panko and eliminated the salt and sprayed the top of each slice with Pam before I airfried them. Since my air fryer is small I put all the eggplant on a cookie sheet and put the sauce and cheese on top and baked them at 375 degree oven til the cheese melted.
Way too salty for me. But, I like the ideas here. The 2-3 inch rounds were perfect finger food. The bigger ones folded in the middle . I used the middle times on the first batch. The second batch was much stiffer, which I like. I used the all the longest cooking times. I made a thick marinara sauce for them and it didn’t run.