Using the air fryer eliminates the frying requirement of the traditional “Eggplant Parmigiana” recipe and results in a heart-healthier dish. Note: If you find eggplant to be bitter, buy a smaller eggplant as these are sweeter.

Ingredients:

  • 2 large eggplant
  • 2 egg whites
  • 2 cup Italian bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup meatless spaghetti sauce
  • Olive Oil spray
  • Fresh Basil sprigs

Instructions:

  1. Preheat air fryer to 360F.
  2. Slice the eggplant into 1/8 inch slices.
  3. Dip the eggplant in the egg whites and then dredge in the bread crumbs so that both sides of the eggplant are evenly coated.
  4. Lightly spray both sides of the eggplant slices with olive oil spray.
  5. Working in batches, fry the eggplant slices in the air fryer for 8 minutes for each batch.  (My air fryer can accommodate 4-5 slices per batch.)
  6. Preheat the oven to 400F.
  7. Working in stacks on a baking sheet or oven-safe dish, layer the eggplant, spaghetti sauce, mozzarella, and parmesan.
  8. Heat in the oven until the cheese is melted (approximately 5-8 minutes).
  9. Garnish with fresh Basil sprigs and serve.

Makes 4 Servings

Air Fryer Eggplant Parmesan

Course Main Course
Servings 4
Calories 426 kcal

Equipment

  • Air Fryer

Ingredients
  

  • 2 large eggplants
  • 2 egg whites
  • 2 cups Italian bread crumbs
  • 1/2 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 1 cup spaghetti sauce, meatless
  • Olive Oil Cooking Spray
  • Fresh Basil Sprigs, for garnish

Instructions
 

  • Preheat air fryer to 360F.
  • Slice the eggplant into 1/8 inch slices.
  • Dip the eggplant in the egg whites and then dredge in the bread crumbs so that both sides of the eggplant are evenly coated.
  • Lightly spray both sides of the eggplant slices with olive oil spray.
  • Working in batches, fry the eggplant slices in the air fryer for 8 minutes for each batch.  (My air fryer can accommodate 4-5 slices per batch.)
  • Preheat the oven to 400F.
  • Working in stacks on a baking sheet or oven-safe dish, layer the eggplant, spaghetti sauce, mozzarella, and parmesan.
  • Heat in the oven until the cheese is melted (approximately 5-8 minutes).
  • Garnish with fresh Basil sprigs and serve.

Nutrition

Calories: 426kcalCarbohydrates: 57gProtein: 23gFat: 13gSaturated Fat: 6gCholesterol: 31mgSodium: 1122mgPotassium: 890mgFiber: 10gSugar: 15gVitamin A: 605IUVitamin C: 9mgCalcium: 417mgIron: 4mg
Tried this recipe?Let us know how it was!

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