Air-Fryer Eggplant Parmesan
By Mark HuxsollPublished on April 30, 2024
Time
1½ hours
Yield
Serves 4
Ingredients
1 large (1½-pound) eggplant, peeled1 teaspoon table salt, divided2 cups panko bread crumbs ⅓ cup extra-virgin olive oil 1 ounce Parmesan cheese, grated (½ cup)1 tablespoon dried oregano ¾ teaspoon pepper, divided¼ teaspoon red pepper flakes 2 large eggs 2 tablespoons all-purpose flour 2½ cups jarred marinara sauce, warmed, divided4 ounces whole-milk block mozzarella cheese, shredded (1 cup)¼ cup fresh basil leaves, shredded
Before You Begin
If you can't find a large (1½-pound) eggplant, you can use two medium eggplants. We prefer Rao's Homemade Marinara Sauce, but you can use your favorite brand or homemade sauce.
Instructions
- Set wire rack in rimmed baking sheet. Slice eggplant crosswise into twelve ½-inch-thick rounds (reserve extra eggplant for another use). Sprinkle ¾ teaspoon salt over both sides of eggplant slices and arrange in even layer on prepared rack; let sit for at least 10 minutes.
- Meanwhile, toss panko, oil, and remaining ¼ teaspoon salt in bowl until evenly combined. Microwave panko mixture until golden brown, 3 to 5 minutes, stirring every 30 seconds. Transfer panko mixture to shallow dish and let cool slightly, about 5 minutes. Stir in Parmesan, oregano, ½ teaspoon pepper, and pepper flakes. Whisk eggs, flour, and remaining ¼ teaspoon pepper together in second shallow dish.
- Working with 1 eggplant round at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere. Return breaded eggplant rounds to rack.
- Arrange 6 breaded eggplant rounds in even layer in air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook until panko is deep golden brown, 15 to 18 minutes, flipping eggplant halfway through cooking. Transfer cooked eggplant to platter and repeat with remaining 6 breaded eggplant rounds.
- Place 4 largest cooked eggplant rounds in even layer on cutting board. Spread 2 tablespoons marinara sauce evenly over each round. Sprinkle 1 heaping tablespoon mozzarella over each round. Stack 1 cooked eggplant round on top of each prepared round. Repeat layering of sauce and mozzarella. Top with final layer of eggplant, sauce, and mozzarella.
- Using spatula, carefully transfer eggplant stacks to air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook until mozzarella is melted and spotty brown, about 5 minutes. Transfer eggplant stacks to individual plates and top each stack with ¼ cup remaining marinara sauce. Sprinkle with basil and serve.
Time
1½ hoursYield
Serves 4Ingredients
1 large (1½-pound) eggplant, peeled
1 teaspoon table salt, divided
2 cups panko bread crumbs
⅓ cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (½ cup)
1 tablespoon dried oregano
¾ teaspoon pepper, divided
¼ teaspoon red pepper flakes
2 large eggs
2 tablespoons all-purpose flour
2½ cups jarred marinara sauce, warmed, divided
4 ounces whole-milk block mozzarella cheese, shredded (1 cup)
¼ cup fresh basil leaves, shredded
Ingredients
1 large (1½-pound) eggplant, peeled
1 teaspoon table salt, divided
2 cups panko bread crumbs
⅓ cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (½ cup)
1 tablespoon dried oregano
¾ teaspoon pepper, divided
¼ teaspoon red pepper flakes
2 large eggs
2 tablespoons all-purpose flour
2½ cups jarred marinara sauce, warmed, divided
4 ounces whole-milk block mozzarella cheese, shredded (1 cup)
¼ cup fresh basil leaves, shredded
Ingredients
1 large (1½-pound) eggplant, peeled
1 teaspoon table salt, divided
2 cups panko bread crumbs
⅓ cup extra-virgin olive oil
1 ounce Parmesan cheese, grated (½ cup)
1 tablespoon dried oregano
¾ teaspoon pepper, divided
¼ teaspoon red pepper flakes
2 large eggs
2 tablespoons all-purpose flour
2½ cups jarred marinara sauce, warmed, divided
4 ounces whole-milk block mozzarella cheese, shredded (1 cup)
¼ cup fresh basil leaves, shredded
Why This Recipe Works
We wanted to create an air-fryer version of this Italian American classic that not only did the traditional versions justice but was also streamlined and ate lighter. We also wanted to create individual servings with layers of crispy eggplant, melty cheese, and warm marinara sauce to tie it all together. To streamline the breading process, we mixed flour and egg together into a batter rather than dipping the eggplant in each before coating in the bread crumbs. We pretoasted the bread crumbs in the microwave with oil to shorten the cooking time in the air fryer. Because they were coated in oil, as the bread crumbs cooked, they fried and became crispy and deep golden brown. We used the largest slices of eggplant as the base layer to make sturdy stacks. Warmed sauce helped the layers fuse quickly, melting the cheese. Serving with extra sauce and fresh basil gave us a polished and elegant finish.
Before You Begin
If you can't find a large (1½-pound) eggplant, you can use two medium eggplants. We prefer Rao's Homemade Marinara Sauce, but you can use your favorite brand or homemade sauce.
Instructions
- Set wire rack in rimmed baking sheet. Slice eggplant crosswise into twelve ½-inch-thick rounds (reserve extra eggplant for another use). Sprinkle ¾ teaspoon salt over both sides of eggplant slices and arrange in even layer on prepared rack; let sit for at least 10 minutes.
- Meanwhile, toss panko, oil, and remaining ¼ teaspoon salt in bowl until evenly combined. Microwave panko mixture until golden brown, 3 to 5 minutes, stirring every 30 seconds. Transfer panko mixture to shallow dish and let cool slightly, about 5 minutes. Stir in Parmesan, oregano, ½ teaspoon pepper, and pepper flakes. Whisk eggs, flour, and remaining ¼ teaspoon pepper together in second shallow dish.
- Working with 1 eggplant round at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere. Return breaded eggplant rounds to rack.
- Arrange 6 breaded eggplant rounds in even layer in air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook until panko is deep golden brown, 15 to 18 minutes, flipping eggplant halfway through cooking. Transfer cooked eggplant to platter and repeat with remaining 6 breaded eggplant rounds.
- Place 4 largest cooked eggplant rounds in even layer on cutting board. Spread 2 tablespoons marinara sauce evenly over each round. Sprinkle 1 heaping tablespoon mozzarella over each round. Stack 1 cooked eggplant round on top of each prepared round. Repeat layering of sauce and mozzarella. Top with final layer of eggplant, sauce, and mozzarella.
- Using spatula, carefully transfer eggplant stacks to air-fryer basket. Place basket in air fryer and set temperature to 350 degrees. Cook until mozzarella is melted and spotty brown, about 5 minutes. Transfer eggplant stacks to individual plates and top each stack with ¼ cup remaining marinara sauce. Sprinkle with basil and serve.
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