Healthy Air Fryer Eggplant Parmesan Recipe
This healthy air fryer eggplant parmesan offers a lighter, lower-calorie twist on the classic dish, delivering perfectly crispy, golden eggplant slices topped with zesty tomato sauce and melted mozzarella cheese. Ready in minutes, it’s an easy and delicious way to enjoy eggplant parmesan without the extra fat from frying.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Eggplant
- 1 medium eggplant
Breading Mixture
- 2 cups Italian breadcrumbs
- ¼ cup shredded parmesan cheese, plus more for topping
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Egg Wash
- 2 large eggs
- Salt and pepper, to taste
Topping
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
- Freshly chopped basil (optional for topping)
Instructions
- Prepare the Eggplant: Slice off the ends of the eggplant about ¼ inch from the stem, then slice into ½-inch thick rounds. Lay them on a baking sheet or plate. For best results, place slices on paper towels to absorb excess moisture if they appear wet.
- Make the Breadcrumb Mixture: In a medium shallow bowl, combine Italian breadcrumbs, ¼ cup shredded parmesan cheese, garlic powder, Italian seasoning, kosher salt, and ground black pepper. Mix well to form a seasoned breadcrumb mixture.
- Set Up Dredging Station: Crack eggs into another medium shallow bowl, season with salt and pepper, and whisk thoroughly. Arrange the breadcrumb mixture, egg wash, and sliced eggplant side by side. Dip each eggplant slice first into the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing the crumbs firmly onto the slices. Place breaded slices back onto the baking sheet.
- Preheat Air Fryer: Preheat your air fryer to 390°F (200°C), which usually takes about 5 minutes.
- Air Fry the Eggplant: Lightly spray the air fryer basket with olive oil cooking spray. Arrange the breaded eggplant slices in a single layer without overlapping. Spray each slice with olive oil cooking spray. Close the basket and cook for 8 minutes, flipping the slices halfway through and spraying the other side with cooking spray to ensure even crispiness.
- Add Sauce and Cheese: Once the eggplant rounds are golden and crispy, top each piece with tomato sauce, then evenly sprinkle shredded mozzarella cheese over them.
- Melt the Cheese: Close the air fryer basket and cook for an additional 2-3 minutes, or until the cheese has melted and is bubbly.
- Serve and Garnish: Remove the eggplant parmesan from the air fryer, sprinkle with freshly chopped basil if desired, and serve immediately for a delicious, lighter version of a classic favorite.
Notes
- Choose a ripe eggplant that is shiny and deep purple in color. A medium-sized, evenly shaped eggplant that feels heavy for its size is ideal.
- You can store raw eggplant in a cool, dry place for 1-2 days before use.
- Leftover cooked eggplant parmesan can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 2-3 minutes to regain crispiness.
