Category: Vegetable Main Dishes

Eggplant Parmesan…

Too hot to run a big oven…Delicious eggplant Parmesan and yes, in the air fryer…try any one of our guest chef recipes for eggplant parm, and just as a reminder using panko will give you a crispier crust and I also skipped the flour dredge.

  • 1 medium eggplant globe eggplant sliced into 1/2 inch slices
  • Kosher salt
  • 2 large eggs, whisked
  • 1 ½ cups panko breadcrumbs
  • 1+1/2 cups seasoned Italian bread crumbs or plain…if using plain seasoning to add are listed below if using seasoned crumbs just add grated Parmesan cheese
  • 1 teaspoon granulated garlic
  • 1+ 1/2 teaspoons Italian seasoning
  • A few grinds of black pepper
  • 1 ½-2 cups of your favorite homemade tomato sauce or sauce or your favorite Marinara
  • 1 ½ cups shredded mozzarella cheese or you can use thinly sliced or grated fresh mozzarella
  • Fresh basil leaves

Slice eggplant into ½-inch thick slices.
Spread them on a paper towel-lined baking sheet. Sprinkle them with a little salt on both sides (¼ teaspoon salt for each side.)

Let them rest for at least 15 minutes.

  1. Pat dry eggplant slices with a paper towel and set them aside.
  2. In a shallow bowl, whisk eggs. In a second bowl, mix together the panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning,
  3. Dip slices into whisked eggs and turn them over to thoroughly coat slices and into panko gently patting crumbs onto both sides. Set aside on a rack over a sheet pan until ready to “fry”.

Set the Cuisinart air fryer to 350º-360º and preheat for 5 minutes. Spray the fry basket in the Cuisinart and place a piece of foil under the rack on the basket tray.
Place panko-coated eggplant slices in an even layer in the fryer basket. Be sure that they are not overlapping. It is best to do this in two batches.

  1. Air fry for 14 minutes and flip each slice halfway through baking time. It should be done when they turn lightly golden brown.
  2. Carefully remove the air fryer basket and place two tablespoons of tomato sauce and a tablespoon of mozzarella cheese on top of each slice.
  3. Air fry* until the cheese melts for about a minute or two. Repeat the same process with the second batch of eggplant slices.
  4. Serve with a chiffonade of basil love on each plate.

https://giadzy.com/blogs/recipes/classic-eggplant-parmesan