Air Fryer Eggplant Parmesan

Ingredients

Eggplant

1 large, sliced into 1/2-inch rounds

Salt

to taste

Black pepper

to taste

Olive oil spray

as needed

Egg

1, beaten

Breadcrumbs

1 cup, preferably italian seasoned

Parmesan cheese

1/2 cup, grated

Mozzarella cheese

1 1/2 cups, shredded

Marinara sauce

2 cups

Fresh basil

1/2 cup, chopped, plus extra for garnish

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. Slice the eggplant into 1/2-inch rounds and season with salt. Let the slices sit for about 10 minutes to draw out excess moisture, which helps prevent sogginess.
3. After 10 minutes, pat the eggplant slices dry with a paper towel to remove moisture.
4. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper. Mix well.
5. Dip each eggplant slice into the beaten egg, allowing excess to drip off, then coat it evenly with the breadcrumb mixture. Press lightly to ensure the breadcrumbs adhere.
6. Place the breaded eggplant slices in a single layer in the air fryer basket, ensuring they do not overlap.
7. Lightly spray the top of the eggplant slices with olive oil to promote browning.
8. Air fry the eggplant slices for 10 minutes, flipping them halfway through, until they are golden brown and crispy.
9. Remove the air-fried eggplant slices and set them aside.
10. In a baking dish, spread a thin layer (about 1/2 cup) of marinara sauce on the bottom.
11. Arrange half of the cooked eggplant slices in the baking dish, overlapping slightly if necessary.
12. Top the eggplant slices with another layer of marinara sauce (about 1 cup), followed by half of the shredded mozzarella cheese and half of the chopped fresh basil.
13. Repeat the layers with the remaining eggplant slices, marinara sauce, mozzarella cheese, and basil.
14. Bake in a preheated oven at 375°F (190°C) for 10 minutes, or until the cheese is melted and bubbly.
15. Serve the Air Fryer Eggplant Parmesan hot, garnished with additional grated Parmesan cheese and fresh basil leaves.