Eggplant Parmesan is a dish I grew up eating—both at my Nonna’s house in the Bronx and any red checkered tablecloth Italian joint. This version is lightened up thanks to the air fryer, but still delivers on the promise of crispy eggplant smothered in red sauce and ooey gooey cheese. The best part: it comes together in a snap and there is no oil to clean up after dinner. So, pour yourself a glass of chianti and enjoy!
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 1 1/4 cups panko or plain dried breadcrumbs
- 3/4 cup grated Parmesan, plus more for serving
- 2 tablespoons dried Italian herb seasoning
- 3 teaspoons garlic powder
- One 1-pound eggplant, peeled and very thinly sliced crosswise
- 2 cups jarred tomato sauce
- 3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired
- 16 ounces fresh pre-sliced mozzarella
- Extra-virgin olive oil, for serving, optional
Instructions
- Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.
- Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.
- Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.
- Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.
- Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.
- Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1398 |
| Total Fat | 108 g |
| Saturated Fat | 31 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 48 g |
| Cholesterol | 202 mg |
| Sodium | 1964 mg |
Reviews
review-Everyone loved it. Not how you changed it.
For my smaller air fryer I made mini eggplant parm in souffle dishes. So very deliciousness!!
Going to make this recipe but it would be good to add the nutritional value as well I love eggplant
Incredible and excellent dish make my kids happy
Easy and less mess
My kids loved this recipe. Easy and minimal mess to clean up.
Excellent, easy weeknight meal that will please everyone in the household. 5 stars for sure!
Terrific! Lots of depth of flavors and super easy.
So easy. Super delicious. I’d parm anything with this method.
A quick and easy way to get your favorite dish at dinner time, without so much prep work. Our family really enjoys the Air Fryer recipes!