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- 2 medium eggplants, sliced into 1/4-inch rounds - 1 teaspoon salt - 1 cup breadcrumbs (panko for extra crunch) - 1/2 cup all-purpose flour - 2 large eggs, beaten - 1 cup marinara sauce - 1 1/2 cups shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 teaspoons dried Italian herbs (oregano, basil, thyme) - Olive oil spray - Fresh basil leaves for garnish Each ingredient plays a role in making Air Fryer Eggplant Parmesan great. The eggplant brings a soft texture and a mild taste. Salt helps draw out moisture from the eggplant, making it less soggy. Flour gives the eggplant a base to hold the eggs and breadcrumbs. Eggs act as glue, binding the breadcrumbs to the slices. Breadcrumbs add crunch, especially if you use panko. Marinara sauce gives a rich, tangy flavor that pairs well with the cheese. Mozzarella melts beautifully, creating a gooey layer. Parmesan adds sharpness and depth. Finally, the Italian herbs enhance the dish with fragrant notes. When choosing eggplants, look for ones that feel heavy for their size. The skin should be shiny and smooth, with no blemishes. Gently press the skin; it should spring back. A dull skin may mean the eggplant is overripe. Also, choose smaller eggplants for a sweeter taste and better texture. First, slice the eggplants into 1/4-inch rounds. This size helps them cook evenly. Next, sprinkle salt on both sides of the slices. The salt pulls out extra moisture. Place the slices in a colander and let them sit for about 30 minutes. After that, rinse the eggplants with water. Pat them dry with paper towels. This step helps in getting crispy results. Now, let’s create our breading station. Grab three shallow plates. In the first plate, add 1/2 cup of all-purpose flour. This is the first step in breading. In the second plate, place the two beaten eggs. This will help the breadcrumbs stick. In the third plate, mix 1 cup of breadcrumbs with 2 teaspoons of dried Italian herbs. This mix will add flavor and crunch to the eggplant. Time to bread the eggplant! Take each slice and dredge it in the flour. Shake off any extra flour. Then dip it into the beaten eggs, coating it well. Finally, coat the slice in the breadcrumb mixture, ensuring it is fully covered. Preheat your air fryer to 375°F (190°C). Place the breaded eggplant in a single layer in the air fryer basket. Lightly spray the slices with olive oil. Air fry them for 12-15 minutes. Flip the slices halfway through for even cooking. They should turn golden brown and crispy. Once the eggplant is done, it’s time to assemble. Start by spreading a thin layer of marinara sauce on the bottom of a baking dish. Layer half of the crispy eggplant slices on top of the sauce. Then add half of the remaining marinara, half of the shredded mozzarella, and half of the grated Parmesan cheese. Repeat this layering with the rest of the ingredients. For the final melting, place the assembled dish back in the air fryer at 375°F (190°C). Air fry for another 5-7 minutes. This step will make the cheeses bubbly and golden. Once done, carefully remove the dish from the air fryer. Let it cool slightly, then garnish with fresh basil leaves before serving. Enjoy your crispy and flavorful eggplant Parmesan! To get that golden, crispy texture, follow a few key steps. First, salting the eggplant is crucial. It removes excess moisture and helps prevent sogginess. After salting, rinse and dry the slices well. This step makes a big difference. Next, use panko breadcrumbs for extra crunch. The air fryer works best when you spray a light coat of olive oil on the breaded slices. This oil helps them crisp up nicely. Many home cooks make a few common mistakes. One big mistake is skipping the salting step. This can lead to a watery dish. Another mistake is overcrowding the air fryer. Always cook in batches to allow air to circulate. Lastly, don’t rush the assembly. Layering the ingredients correctly is key to great flavor. Ensure each layer is even and fully covered with sauce and cheese. Layering is an art in Eggplant Parmesan. Start with a thin layer of marinara sauce on the bottom. This prevents sticking. Then, add half of the eggplant slices. Make sure they fit snugly. Next, layer half of the marinara, mozzarella, and Parmesan. Repeat this process. The final layer should be cheese, ensuring a gooey top. This method gives you a beautiful, balanced flavor in every bite. {{image_2}} If you need to adjust the recipe, you have options. For gluten-free diets, use almond flour instead of all-purpose flour. Replace breadcrumbs with crushed gluten-free crackers or ground nuts. Vegans can skip the eggs and use a mixture of ground flaxseed and water as a binder. Also, substitute dairy cheese with vegan cheese for a plant-based version. To make your dish pop, consider adding spices. A pinch of red pepper flakes gives heat. Smoked paprika adds a nice depth. Fresh herbs like parsley or thyme can brighten the flavors. Feel free to mix in garlic powder or onion powder with the breadcrumbs for more taste. Pair your eggplant Parmesan with a crisp salad or garlic bread. A side of roasted vegetables adds color and nutrition. For a refreshing drink, serve with iced tea or a light white wine. These options balance the rich flavors and make the meal complete. To store leftover Air Fryer Eggplant Parmesan, let it cool first. Place it in an airtight container. You want to keep it fresh and tasty. Refrigerate it for up to 3 days. If you want to enjoy it later, consider freezing. Reheating is simple and quick. Preheat your air fryer to 350°F (175°C). Place the leftovers in the basket. Heat for about 5-7 minutes. This keeps the dish crisp and warm. You can also use a microwave. Heat it for 1-2 minutes on medium power. But the air fryer works best for crispiness. Freezing is a great option for long-term storage. First, let the dish cool completely. Cut it into portions. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. You can freeze it for up to 3 months. To enjoy, thaw it overnight in the fridge before reheating. You can use frozen eggplant, but fresh is best. Frozen eggplant may have extra water, making it soggy. If you choose frozen, thaw and drain it well. Pat it dry with paper towels before breading. Cut the eggplants into 1/4-inch rounds. This size allows them to cook evenly. Thin slices get crispy faster. Use a sharp knife to get clean edges. To make this dish gluten-free, swap regular flour and breadcrumbs for gluten-free options. Use gluten-free all-purpose flour and gluten-free breadcrumbs. This keeps the dish tasty without wheat. Yes, you can prep ahead. Bread the eggplant and store it in the fridge for a few hours. You can also assemble the layers in advance. Just add a few extra minutes when baking to heat through. Air Fryer Eggplant Parmesan is a delicious dish you can easily make at home. We covered the essential ingredients, each vital for great flavor and texture. The step-by-step guide walks you through preparing, cooking, and serving perfect eggplant slices. I shared tips to keep your dish crispy and common mistakes to avoid. Lastly, I offered variations and storage tips to enjoy your dish longer. Use this guide to create a tasty meal that fits your tastes and needs. Enjoy your cooking adventure!

Air Fryer Eggplant Parmesan

Savor the deliciousness of crispy air fryer eggplant parmesan with this easy recipe! Perfectly breaded and air fried, this vegetarian dish is a healthier twist on a classic comfort food. With layers of marinara and melty cheese, it's a true crowd-pleaser. Ready in just an hour, it's perfect for weeknight dinners. Click through to discover how to make this tasty eggplant parmesan that everyone will love!
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Ingredients
  

2 medium eggplants, sliced into 1/4-inch rounds

1 teaspoon salt

1 cup breadcrumbs (panko for extra crunch)

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 teaspoons dried Italian herbs (oregano, basil, thyme)

Olive oil spray

Fresh basil leaves for garnish

Instructions
 

Prep the Eggplant: Sprinkle salt on both sides of the eggplant slices and place them in a colander. Let them sit for about 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

    Set Up Breading Station: In three separate shallow plates, place the flour in one, beaten eggs in another, and mix breadcrumbs with Italian herbs in the third.

      Bread the Eggplant: Dredge each eggplant slice in flour, shake off the excess, dip it into the beaten eggs, and finally coat it in the breadcrumb mixture. Ensure the slices are well-covered.

        Air Fry the Eggplant: Preheat your air fryer to 375°F (190°C). Place a single layer of the breaded eggplant in the air fryer basket, spray lightly with olive oil, and air fry for 12-15 minutes, flipping halfway through until golden brown and crispy. Repeat with all eggplant slices.

          Assemble the Dish: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the crispy eggplant slices over the sauce. Top with half of the remaining marinara, half of the mozzarella, and half of the Parmesan. Repeat the layering process with the remaining ingredients.

            Final Melt: Place the assembled dish in the air fryer at 375°F (190°C) for an additional 5-7 minutes until the cheeses are bubbly and golden.

              Garnish and Serve: Remove from the air fryer and let it cool slightly. Garnish with fresh basil leaves before slicing.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4