Air Fryer Eggplant Parmesan

Ingredients

• 2 Eggplant, sliced into 1/2-inch rounds
• 1 ½ tsp Kosher salt
• 1 ½ cups Panko breadcrumbs
• ½ cup Parmesan cheese, grated
• 2 tsp Italian seasoning
• 2 Eggs (large), beaten
• ⅜ cup All-purpose flour
• 2 tbsp Extra-virgin olive oil
• 2 cups Low-sodium marinara sauce
• 5 oz Part-skim mozzarella, torn
• ½ cup Fresh basil

Method

1. Salt the eggplant rounds on both sides and lay them in a colander for 20 minutes. Blot dry. This seasons them and pulls out the water that would otherwise steam the crust off.
2. Set up three plates: flour, beaten egg, and panko mixed with the parmesan and Italian seasoning.
3. Coat each round flour, egg, crumb, pressing the crumbs on. Mist or brush lightly with oil on both sides.
4. Air fry at 380°F, one layer at a time, 10-12 minutes, flipping halfway, until deep golden and firm.
5. Layer in a baking dish: a little sauce, the eggplant overlapping, more sauce, mozzarella. Do not drown it — the crust you just built is the point.
6. Bake at 400°F for 10 minutes until bubbling, or run it under the broiler for 3. Basil after it comes out.

Notes

✨ The restaurant touch

Sauce sparingly and assemble at the last minute. Eggplant parm goes soggy from sitting, not from cooking.

🧒 For the kids

Serve the crisp rounds plain with sauce for dipping and skip the assembly. Half of them will not make it to the baking dish anyway.

🥡 Leftovers

Keeps 3 days. Reheat in the air fryer at 350°F, uncovered.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.