Healthy Air Fryer Eggplant Parmesan Recipe

Ingredients

• 1 large Eggplant (Notes: Sliced into 1/2-inch rounds)
• 1 teaspoon Kosher salt (Notes: For salting the eggplant)
• 1 cup Panko breadcrumbs (Notes: For coating)
• 1 cup Parmesan cheese (Notes: Grated, for coating and topping)
• 1 teaspoon Italian seasoning
• 1 teaspoon Garlic powder
• 1 teaspoon Black pepper
• 2 large Eggs (Notes: Beaten, for dredging)
• 1 cup Flour (Notes: For dredging)
• 1 cup Marinara sauce (Notes: For topping)
• 1 cup Mozzarella cheese (Notes: Shredded, for topping)
• Fresh basil (Notes: For garnish)

Instructions

1. 1
   Preheat the air fryer to 370°F (185°C).
2. 2
   Slice the eggplant into 1/2-inch rounds and sprinkle with salt. Let sit for 20 minutes to draw out moisture.
3. 3
   Pat the eggplant dry with paper towels.
4. 4
   Set up a dredging station with flour in one bowl, beaten eggs in another, and a mixture of panko, parmesan, Italian seasoning, garlic powder, and black pepper in a third bowl.
5. 5
   Dredge each eggplant slice in flour, then dip in eggs, and finally coat with the breadcrumb mixture.
6. 6
   Place the coated eggplant slices in the air fryer basket in a single layer. Cook for 8 minutes, flip, and cook for an additional 4-5 minutes until golden brown.
7. 7
   Top each slice with marinara sauce and mozzarella cheese. Air fry for another 1-2 minutes until the cheese is melted.
8. 8
   Serve hot, garnished with fresh basil.

Tips & Variations:

• Ensure eggplant slices are evenly coated for maximum crispiness.
• Do not overcrowd the air fryer basket; cook in batches if necessary.
• For a gluten-free version, use gluten-free breadcrumbs.