Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (plus more for sweating)
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
- Olive oil spray
Instructions
- Start by slicing the eggplant into even rounds. Place the slices on a paper towel-lined baking sheet and sprinkle both sides with salt. Let them sit for about 10 minutes to draw out excess moisture; then pat them dry with a clean towel. Set up your breading station with three shallow bowls. Put the flour in the first bowl. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Dredge each eggplant slice in flour, dip it into the egg wash, and finally press it firmly into the breadcrumb mixture until fully coated.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray. Place the eggplant slices in the basket in a single layer, ensuring they do not overlap. You may need to work in batches. Lightly spray the tops of the eggplant with olive oil spray to help them brown. Air fry for 10 to 12 minutes, flipping the slices halfway through. Cook until the breading is golden brown and the eggplant feels tender when pierced with a fork.
- Once the eggplant is crispy, top each slice with a spoonful of marinara sauce and a generous sprinkle of shredded mozzarella cheese. Place the slices back into the air fryer for 1 to 2 minutes, or until the cheese is melted and bubbly. Carefully remove the slices and transfer them to a serving platter. Garnish with fresh chopped basil and an extra dusting of Parmesan cheese. Serve immediately while hot and crunchy.
- Cook Time: 35 minutes