Description
This Air Fryer Eggplant Parmesan Recipe delivers all the cozy, cheesy goodness of the classic dish with a fraction of the oil. It's simple, fast, and genuinely nourishes your family. The air fryer does the hard work, giving you a perfect crunch without the heavy mess. Perfect for a busy weeknight, this recipe tastes like a restaurant dish with far less effort and clean-up is a breeze.
Ingredients
1 large Eggplant (medium)
1 teaspoon Salt
1 cup Breadcrumbs (Italian seasoned)
0.5 cup Grated Parmesan cheese
2 large Eggs
1 cup Marinara sauce
1 cup Shredded mozzarella cheese
As needed Olive oil spray
Instructions
- Slice the eggplant into ½-inch rounds. Sprinkle with salt. Let them sit for 15 minutes. Pat dry with paper towels
- Set up a breading station. Whisk eggs in one bowl. Mix breadcrumbs and Parmesan in another
- Dip each eggplant slice into the egg. Then coat it with the breadcrumb mixture
- Preheat your air fryer to 375°F (190°C). Spray the basket with oil
- Place the breaded eggplant in a single layer. Lightly spray the tops with oil. Cook for 8-10 minutes. Flip halfway through
- Spoon a little marinara over each cooked slice. Top with mozzarella cheese. Return to the air fryer for 2-3 minutes. The cheese should melt
- Serve immediately while hot and crispy. Enjoy your perfect Air Fryer Eggplant Parmesan Recipe!
Notes
Salt the eggplant to draw out moisture and prevent sogginess.
Don't overcrowd the air fryer basket; cook in batches for the crispiest finish.
Spray the breaded slices generously with oil to help them brown perfectly.
Serve immediately; it loses its crunch as it sits.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to revive crispiness. Avoid microwaving.
You can freeze cooked, unbreaded eggplant slices for later use.
For gluten-free, use gluten-free breadcrumbs. For dairy-free, use vegan mozzarella and omit Parmesan.
Substitute zucchini slices for eggplant or add cooked Italian sausage for extra protein.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 85 mg
Keywords: eggplant, parmesan, air fryer, dinner, easy, weeknight