Eggplant parmesan Recipe fried in Air Fryer exactly mimics the deep fried texture. Air fryer eggplant parmesan is a delicious and healthy alternative to traditional deep-fried versions of the dish. It’s a great way to enjoy the flavors of eggplant parmesan without all the added oil and fat.
How To Bread Eggplant Parmesan ?
This Recipe is a three-step process. Start with cutting thick slices of a large eggplant. Then, in a deep round plate, prepare the bread crumb mixture. You can season and spice it for a delicious crust. In another shallow bowl beat eggs with some flour to make a batter for coating the eggplant slices. Thinly apply the egg batter on all sides of the eggplant slices. Then put these slices in the breadcrumb mixture and turn around a few times to completely cover them.
To make air fryer eggplant parmesan recipe, start by slicing the eggplant into 1/4 inch rounds. Spread the slices out on a paper towel and sprinkle with salt. Let the eggplant sit for about 30 minutes to release any excess moisture. This step will help ensure that the eggplant cooks evenly and doesn’t become soggy.
Next, dip the eggplant slices into a mixture of beaten eggs and a little bit of water. Then, coat the eggplant in a mixture of breadcrumbs, grated Parmesan cheese, and Italian seasoning. Place the coated eggplant slices in the air fryer basket and spray with cooking spray.
Cook the eggplant in the air fryer at 375 degrees Fahrenheit for about 8-10 minutes on each side, or until they are golden brown and crispy.
While the eggplant is cooking, make the tomato sauce by heating a can of crushed tomatoes in a saucepan with some minced garlic, basil, and oregano. Simmer for about 10 minutes until the sauce thickens.
Once the eggplant is cooked, assemble the dish by layering the eggplant slices in a baking dish, spooning tomato sauce over each layer, and topping with mozzarella cheese. Place the baking dish in the oven and broil for a few minutes until the cheese is melted and bubbly.
Serve the air fryer eggplant parmesan with a sprinkle of fresh basil and a side of spaghetti or garlic bread. This dish is a great way to enjoy the classic flavors of eggplant parmesan without all the added oil and fat.
Eggplant Parmesan Recipe
Ingredients
- 3 large eggplant, peeled and thinly sliced
- 2 large eggs, beaten
- 4 cups Italian seasoned bread crumbs
- 6 cups spaghetti sauce, divided
- 1 (16 ounce) package mozzarella cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ teaspoon dried basil
Directions
- Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
- Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
- Breadcrumbs: toast slices of bread. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese. Tip: If you are not making your own breadcrumbs, use 1 1/2 cups of store-bought breadcrumbs instead.
- Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.
- Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.
- Baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
- Assemble: in a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.
- Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!
