Air-Fryer Eggplant Parm

I know what you're thinking. Eggplant parm? In an air fryer? But it really isn't too good to be true.

I was suspicious too. Eggplant parm feels like one of those foods that should require hot oil, too many paper towels, and at least one pan you regret using. But eggplant rounds are small enough that the air fryer actually works. They get crisp around the edges, soft in the middle, and once you add sauce and mozzarella, there is not much to complain about.

I would still make the big baked version for a weekend dinner. This is the one I make when I have an eggplant in the fridge and want something that feels like eggplant parm without committing to the whole thing.

Total

about 1 hour 30 minutes

Makes

about 10–14 rounds

Instructions

1
Salt the eggplant
Slice the eggplant into rounds about ½ inch thick. Salt both sides lightly and let them sit for 15 to 20 minutes. Pat them dry with paper towels.
2
Set up the breading
Set up three shallow bowls. Put the flour in one, the beaten egg in another, and the panko, parmesan, garlic powder, oregano, and black pepper in the third.
3
Bread the rounds
Dip each eggplant round into the flour, then the egg, then the panko mixture. Press the crumbs on so they stick.
4
Preheat the air fryer
Preheat the air fryer to 390°F.
5
Air-fry the eggplant
Spray the air fryer basket with olive oil spray or avocado oil spray. Add as many eggplant rounds as fit in one layer without overlap and spray the tops. Air fry for 8 to 10 minutes, flip, spray again, and cook for another 5 to 7 minutes, until browned and crisp at the edges. Work in 2 to 3 batches for a typical basket; keep finished rounds on a rack while the rest cook.
6
Top with sauce and cheese
Add a small spoonful of marinara to each cooked round, then divide the mozzarella among them. Return the rounds to the basket in batches so they do not overlap.
7
Melt the cheese
Air fry again at 375°F for 2 to 4 minutes, just until the cheese softens and melts.
8
Finish
Finish with basil and eat them while they're hot. The breading is best before the sauce has time to sink in.

Air-Fryer Eggplant Parm