Air-Fryer Eggplant Parmesan

Course: Entree

Cuisine: Italian, Italian / American

Prep Time: 10

Cook Time: 11

Eggplant resting with salt: 30

Total Time: 51

Servings:

Calories: 426kcal

Author: Kris Longwell

This dish is incredibly simple (and fast) to prepare, and it is amazing how authentic the taste and texture are. If you can, make the homemade marinara in advance, but if not, quality store-bought marinara is perfectly acceptable.

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Equipment

1 Air Fryer

Ingredients

1 medium eggplant sliced into ½-inch medallions
Kosher salt
½ cup all-purpose flour
2 large eggs
1½ cup breadcrumbs
1 cup Parmesan cheese grated, divided
1 teaspoon Italian seasoning or dried oregano
½ teaspoon salt
Cooking spray
3 cups marinara sauce
1 cup mozzarella shredded

Instructions

Place the sliced eggplant medallions in a colander and sprinkle with salt all over. Place over another large bowl or in the sink. Let them rest while you prep the ingredients and the air fryer.
1 medium eggplant, Kosher salt
Set up a dredging station with three separate vessels (plates and/or bowls). In the first vessel, add the flour. In the second vessel, beat together the eggs with two teaspoons of water. In the third vessel, mix together the breadcrumbs, ½ cup Parmesan cheese, Italian seasoning, and a healthy pinch of salt.
½ cup all-purpose flour, 2 large eggs, 1½ cup breadcrumbs, 1 cup Parmesan cheese, 1 tsp Italian seasoning, ½ tsp salt
Rinse the salt off the eggplant medallions with tap water. Pat dry with paper towels.
Bread the eggplant medallions by dredging them first through the flour, shaking off the excess, and then dredging them in the egg/water mixture. Allow excess egg to drip off each medallion, and then dredge through the breadcrumb mixture. For extra-crispy eggplant, repeat dredging through the egg and then again through the breadcrumb mixture. Place on a platter.
Preheat the air-fryer to 350°F.
Liberally spray the breaded medallions all over with cooking spray.
Cooking spray
Place the breaded eggplant medallions into the basket of the air fryer and air fry for 6 to 8 minutes. Check on them after about 5 minutes. Once they are golden brown, you'll want to use a rubber spatula to carefully flip them over. Close the basket door and air fry for another couple of minutes.
Remove the basket from the air fryer and spoon a healthy tablespoon of warm marinara on top of each eggplant. Top with a heaping mound of mozzarella, and then sprinkle each with Parmesan cheese.
3 cups marinara sauce, 1 cup mozzarella
Close the door and "air bake" or "roast" or leave on "air fry" for about 2 to 3 minutes. Check about halfway through. They will be done when the cheese is completely melted and lightly browned in spots.
Remove fried eggplant medallions from the basket, and if desired, double-stack them. Spoon about ½ to 1 cup of warm marinara sauce onto the middle of a dinner plate and place the stacked fried eggplant on top. Garnish with chopped parsley, if desired.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The recipe can easily be doubled or tripled. After frying each batch of eggplant medallions, place them on a baking sheet with a rack in a low-temp oven (200°F). If desired, you can bake them in the oven with the marinara, mozzarella, and Parmesan already added. Bake at 350°F for about 15 minutes.

Leftovers will keep in the fridge for up to 2 days, although the eggplant will lose its crispiness.

The marinara sauce (if making) can be prepared up to 5 days in advance and kept covered in the fridge, or frozen for up to 2 months.

Nutrition