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Air Fryer Eggplant Parm

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Air Fryer Eggplant Parm is a lighter, crispy take on classic Eggplant Parmesan. Breaded eggplant slices are cooked in the air fryer until golden and tender, then layered with marinara sauce and cheese for a delicious Italian‑inspired meal with less oil and fuss.

Ingredients

  • 1 medium eggplant, sliced into ½-inch rounds
  • Salt, to draw out moisture
  • 2 large eggs, beaten
  • 1 cup gluten‑free breadcrumbs (or regular)
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • Olive oil spray or cooking spray
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil, for garnish (optional)

Instructions

  1. Slice eggplant into ½-inch thick rounds. Sprinkle with salt on both sides and let sit for 10–15 minutes. Pat dry with paper towels.
  2. Set up three shallow bowls: one with beaten eggs, one with a mix of breadcrumbs, Parmesan, Italian seasoning, garlic powder, and pepper, and one empty for coated slices.
  3. Dip each eggplant slice in the egg, then coat in the breadcrumb mixture, pressing to adhere.
  4. Spray both sides of each breaded slice with olive oil spray.
  5. Arrange in a single layer in the air fryer basket (work in batches if needed).
  6. Air fry at 380°F (190°C) for 10–12 minutes, flipping halfway, until golden brown and crispy.
  7. Spoon a bit of marinara sauce on top of each slice and sprinkle with mozzarella and extra Parmesan.
  8. Return to the air fryer at 370°F (185°C) for 3–5 minutes, until cheese is melted and bubbly.
  9. Garnish with fresh basil and serve warm.

Notes

  • Use panko-style gluten-free breadcrumbs for extra crunch.
  • Peeling eggplant is optional; skin adds texture.
  • Work in batches to avoid overcrowding the air fryer basket.
  • Reheat leftovers in the air fryer to maintain crispiness.

Nutrition

Find it online: https://thefamilycooking.com/air-fryer-eggplant-parm/