Air Fryer Eggplant Parmesan Recipe
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5.0
3 reviews
Excellent
Air Fryer Eggplant Parmesan Recipe
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Air Fryer Eggplant Parmesan is the healthier version of the classic Italian dish we love. Cooking eggplant parm in the air fryer delivers perfectly crispy eggplant made even more delicious with rich marinara sauce and melted cheese.
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Ingredients
- 2 medium eggplant globe eggplant ~ 1 pound each - washed and dried (no need to peel)
- ½ teaspoon kosher salt
- 2 large eggs
- 1 ½ cups panko breadcrumbs 3.5 ounces
- ¾ cup grated Parmesan cheese 3.2 ounces
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 ½ cups Homemade Tomato Basil Sauce or your favorite Marinara sauce
- 1 ½ cups shredded Mozzarella cheese or you can use thinly sliced fresh mozzarella
- Handful of fresh basil leaves as garnish
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Instructions
- Salt eggplant*: Cut the top of the eggplant and eggplant into ½-inch thick slices. Spread them on a paper towel-lined baking sheet. Sprinkle them with ½ teaspoon of salt on both sides (¼ teaspoon salt for each side.) Let them rest for 15 minutes.
- Pat dry now-rested eggplant slices with a paper towel to remove excess moisture. Set them aside.
- While the eggplant is resting, prepare your dredging station. In a shallow bowl, whisk eggs. In a second bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and black pepper.
- Dip each eggplant slice in the beaten egg making sure to let the excess drip off. Then dip it in the panko mixture and gently press to ensure the coating sticks. Continue to follow the same steps with the rest of the eggplant slices. Transfer the now-breaded eggplant slices onto a baking sheet until you are ready to air fry.
- Pre-heat the air fryer to 350 degrees F.
- Place panko-coated eggplant rounds in an even layer in the fryer basket, making sure they are not overlapping. It is best to do this in two batches so that they are perfectly crispy with a crunchy exterior.
- Air fry for 14 minutes, making sure to flip each slice halfway through the baking process. It should be done when they turn lightly golden brown.
- Carefully remove the air fryer basket and place two tablespoons of tomato sauce and a tablespoon of mozzarella cheese on top of each slice.
- Air fry* until the cheese melts for about a minute or two. Repeat the same process with the second batch of eggplant slices.
- Serve while they are still hot.
Notes
- If I buy the eggplant from a grocery store and if it is in season (May-September), I skip this step as freshly picked eggplant, harvested before it is full of seeds and eaten within a few days, does not need salting. You can learn more about sweating eggplant in this
- How to Salt Eggplant
- post.
- Yields: This recipe yields 14-16 slices of eggplant parmesan, depending on the size of your eggplants. If you are serving a smaller crowd, you can easily halve the recipe.
- You may have to adjust the amount of dredging ingredients based on the size of your eggplants. This recipe was developed using two medium-sized eggplants that were less than a pound.
- The air-fried eggplant parm is best when served immediately. However, if you have leftovers, you can store them in an airtight container for up to 3 days, then reheat them in the air fryer at 350 degrees F for 3-4 minutes or until warmed thoroughly.
- Salting the eggplant: If I buy the eggplant from a grocery store and if it is in season (May-September), I skip this step as freshly picked eggplant, harvested before it is full of seeds and eaten within a few days, does not need salting. You can learn more about sweating eggplant in this How to Salt Eggplant post.
- Yields: This recipe yields 14-16 slices of eggplant parmesan, depending on the size of your eggplants. If you are serving a smaller crowd, you can easily halve the recipe.
- You may have to adjust the amount of dredging ingredients based on the size of your eggplants. This recipe was developed using two medium-sized eggplants that were less than a pound.
- Storing & Reheating instructions: The air-fried eggplant parm is best when served immediately. However, if you have leftovers, you can store them in an airtight container for up to 3 days, then reheat them in the air fryer at 350 degrees F for 3-4 minutes or until warmed thoroughly.
- There is no need to "reheat the air fryer" when putting them back in the air fryer (after topping them off with the tomato sauce and cheese). Your air fryer should still be hot enough to melt the cheese.
- Keep a close eye on them: I tested this air fryer eggplant parmesan recipe in my Instant Pot Vortex Air Fryer (affiliate link.) Please know that depending on the air fryer you are using, the cooking time might change slightly. To get the best results, gauge doneness by examining the color. As you flip halfway through the air frying process, you will be able to tell if they are browning too quickly. Once you top them off with the tomato sauce and cheese, they melt quickly, so I recommend keeping a close eye on them.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
19g
(6%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.004g
Cholesterol
66mg
(22%)
Sodium
759mg
(32%)
Potassium
478mg
(14%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
512IU
(10%)
Vitamin C
6mg
(7%)
Calcium
237mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 66mg | 22% |
| Sodium | 759mg | 32% |
| Potassium | 478mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 237mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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