Air Fryer Eggplant Parm

Ingredients:

• 8 slices eggplant (½ inch thick, about one medium eggplant)
• 1 cup panko breadcrumbs
• ⅓ cup grated Parmesan cheese
• ½ teaspoon salt (plus more for sprinkling on eggplant slices)
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 eggs, lightly beaten
• 1 cup Marinara sauce
• ½ cup mozzarella cheese, grated

Air Fryer Method:

1. Prepare Eggplant: Lay the eggplant slices on a baking sheet, sprinkle lightly with salt on both sides, and let sit for 30 minutes. After 30 minutes, pat them dry with a paper towel to remove excess moisture.

2. Coat with Panko: In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan, salt, garlic powder, and Italian seasoning.

3. Dip in Egg: Lightly beat the eggs in another bowl. Drench each eggplant slice in the beaten eggs, then coat them in the panko mixture, pressing gently to ensure they are well-coated on both sides.

4. Air Fry: Preheat the air fryer to 380°F for a couple of minutes. Spray the basket with oil or non-stick spray, then place 4 eggplant slices in a single layer. Air fry for 8 minutes.

5. Top with Marinara and Cheese: After 8 minutes, top each eggplant slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Air fry for an additional 1-2 minutes, or until the cheese is melted and bubbly.

6. Repeat: Repeat with the remaining 4 eggplant slices.

7. Serve: Serve immediately, either on its own or with extra marinara sauce on the side.

Oven Method:

1. Preheat Oven: Preheat the oven to 425°F. Spray a baking sheet with oil or line it with parchment paper.

2. Coat Eggplant: Coat the eggplant slices with the panko parmesan mixture and place them on the prepared baking sheet.

3. Bake: Bake for 15 minutes. Flip the eggplant slices and bake for an additional 12-14 minutes, until golden brown.

4. Top with Marinara and Cheese: Remove from the oven, top with marinara sauce and mozzarella cheese, and bake for another 3-4 minutes, or until the cheese is melted and bubbly. For an extra bubbly finish, you can switch on the broiler for the last step (just be sure to watch closely to avoid burning).

Notes:

• Marinara Sauce: You can use either homemade or store-bought marinara sauce. For a high-quality jarred sauce, Rao's is a great option, though it’s on the pricier side.
• Storage: Allow the eggplant to cool, then store in an airtight container for up to 5 days in the fridge. To reheat, pop the slices back into the air fryer for 2-3 minutes, or microwave until heated through.

Enjoy this crispy, cheesy eggplant dish as a main course or a side!