Air Fryer Eggplant Parmesan
A healthier and quicker version of the classic eggplant parmesan, made in the air fryer for a crispy texture without the guilt of deep frying.
Ingredients
Eggplant Preparation
- 1 eggplant, halved lengthwise Use a medium-sized eggplant for the best texture.
- 1/2 teaspoon salt Essential for drawing moisture out of the eggplant.
Main Ingredients
- 2 tablespoons olive oil Preferably extra virgin olive oil for rich flavor.
- 1/4 teaspoon salt Basic seasoning that can be adjusted.
- 1/4 teaspoon pepper Basic seasoning that can be adjusted.
- 1 cup marinara sauce Use homemade or store-bought packed with flavor.
- 1 tablespoon Italian seasoning Blend of herbs like oregano, basil, and thyme.
- 1 cup shredded mozzarella Opt for whole milk mozzarella for creamier melt.
- 2 tablespoons Parmesan cheese Freshly grated is always best.
- 1 tablespoon chopped basil Fresh basil enhances the flavor.
Instructions
Preparation
- Wash the eggplant and cut off the stem end. Halve the eggplant lengthwise.
- Score the eggplant through the flesh, careful not to cut through the skin, creating small squares.
- Gently turn the eggplant inside out slightly and sprinkle the cut sides with salt. Let it rest for 10 minutes.
- Dab with a paper towel to remove the excess water and bitterness.
- Preheat the air fryer to 375°F (190°C) for a few minutes.
- Brush the cut side of each eggplant half with olive oil, then sprinkle with a pinch of salt and black pepper.
Cooking
- Place the eggplant halves, cut side up, in the air fryer basket. Cook for about 15 minutes at 375°F (190°C) until tender and lightly golden.
- Spread 1/2 cup of marinara sauce evenly over the cut sides of each eggplant half and sprinkle with Italian seasoning.
- Sprinkle 1/2 cup shredded mozzarella cheese and 1 tablespoon Parmesan cheese over each eggplant half.
- Return the basket to the air fryer and cook for an additional 7 minutes until the cheese is melted and bubbly.
- Remove the eggplant from the air fryer and garnish with chopped fresh basil. Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture. Make-ahead: Prepare the eggplant and sauce the day before and store in the fridge, cook just before serving.