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Air Fryer Eggplant Parmesan

A lighter version of the classic Italian dish, featuring crispy eggplant, rich marinara, and gooey cheese, all made easily in the air fryer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the eggplant
  • 1 medium eggplant Sliced into 1/2-inch rounds
  • 1 cup breadcrumbs Can substitute with seasoned panko
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 1 cup marinara sauce Ensure Halal-compliant
  • 1 cup shredded mozzarella cheese
  • as needed Cooking spray For air frying

Method
 

Preparation
  1. Wash and slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
  2. In a bowl, mix the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and pepper.
Breading and Air Frying
  1. Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly.
  2. Preheat the air fryer to 375°F (190°C). Arrange the coated eggplant slices in a single layer in the air fryer basket, spraying lightly with cooking spray. Air fry for 10-12 minutes, flipping halfway through.
Assembling and Final Cooking
  1. In a baking dish, spread marinara sauce at the bottom, layer air-fried eggplant, more marinara, and mozzarella cheese. Repeat layers until all ingredients are used, finishing with cheese.
  2. Air fry the assembled dish again at 375°F (190°C) for an additional 8-10 minutes or until the cheese is bubbly and golden.
Serving
  1. Let it cool for a few minutes, slice, and serve warm. Enjoy with a side salad or crusty bread.

Notes

For added crunch, substitute breadcrumbs with seasoned panko. Avoid overcrowding the air fryer for optimal crispiness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.