Air Fryer Eggplant Parmesan
Servings: 4 people
Calories: 217kcal
Air Fryer Eggplant Parmesan is the vegetarian version of a classic Italian dish. Crispy breaded eggplant is quickly cooked in the air fryer before being topped with marinara sauce and mozzarella. It’s crispy, cheesy, and delicious over pasta or rice!
Print Recipe
Equipment
Ingredients
- 1 medium eggplant sliced into 1/2-inch thick rounds
- ¾ cup Italian breadcrumbs
- 1/4 cup shredded parmesan cheese plus more for topping
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 eggs beaten
- ¼ cup flour
- Olive oil spray
- 1 cup marinara sauce
- 8 slices mozzarella cheese
- Freshly chopped basil optional for topping
Instructions
- In a shallow bowl, combine bread crumbs, parmesan, Italian seasoning, salt, garlic powder, and onion powder. Place flour in a separate shallow bowl and beaten eggs in another shallow bowl.
- Dip sliced eggplant in flour, then eggs, then breadcrumbs. Place coated eggplant on a baking sheet and spray the tops with olive oil.
- Preheat the air fryer to 370 degrees.
- Place breaded eggplant rounds in the air fryer basket, oiled side down, then spray the tops with olive oil. Note: You may need to work in batches, the eggplant should not be overlapping. Cook for 8 minutes, flip and cook 3-4 minutes longer, until crispy.
- Top each piece with marinara sauce and 1 slice mozzarella cheese. Place the basket back in the air fryer and cook 2-3 minutes longer, until the cheese is melted.
- Repeat with remaining eggplant, if necessary.
- Serve sprinkled with fresh basil. Enjoy!
Notes
How to make it in the oven
- Dredge the eggplant as usual and place the slices on a lined baking sheet.
- Bake in a 400ºF oven for 20 to 30 minutes.
- Take the eggplant out of the oven and top each one with marinara and mozzarella.
- Pop them back in the oven until the cheese melts, then serve.
- Store the cooked and cooled eggplant in an airtight container in the fridge for up to 2 days.
- Freeze the eggplant in a sealed bag or airtight container for up to 6 months.
- To reheat, place the breaded eggplant (straight from the fridge or freezer) back in the air fryer at 350ºF and cook until it’s warmed through and crisp.
Nutrition
Calories: 217kcal | Carbohydrates: 33g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1307mg | Potassium: 554mg | Fiber: 6g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 3mg