5.0 from 51 votes
Air Fryer Eggplant Parmesan
Making Eggplant Parmesan has never been easier than with the Air Fryer! Crispy on the outside and creamy on the inside, even the biggest meat eater will love this meatless meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 4 servings (3-4 slices each serving
Calories: 273 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 large eggplant
- salt
Egg Mixture:
- 1 egg
- 1 egg white
- 4 TBS water
- 3 TBS flour
Breadcrumb Mixture
- 1 cup Italian breadcrumbs
- 2 TBS Parmesan Cheese
- ½ teaspoon dried basil
- ½ tsp dried oregano
- ⅛ teaspoon salt
Toppings:
- 4 ounces fresh mozzarella cheese, sliced thinly (about 12 slices) OR ¾ cup shredded mozzarella cheese
- ¾ cup marinara sauce
- fresh basil, optional
Instructions
Prep Eggplant:
To coat eggplant:
To cook:
Notes
- Add slices of eggplant parmesan back to the air fryer. Set to 400 degrees and cook for 2-3 minutes, or until heated through and the cheese is melted.
- Place slices in freezer bag and then squeeze out all of the air. Place into the freezer. Freeze for up to 6 months.
- To reheat from frozen, place in the air fryer while frozen, then set at 350 degrees for 5 minutes. Check if heated through, if not, cook in additional 1 minute increments until heated through and crispy.
- How to reheat Eggplant Parmesan:
- How to freeze Air Fryer Eggplant Parmesan