Eggplant Parmesan

Ingredients

Breading

• 1 large eggplant, sliced into 1/2" rounds
• Salt for sweating
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/3 cup grated parmesan
• 1 tsp Italian seasoning
• Spray oil

Assembly

• 1 cup marinara sauce
• 1 cup shredded mozzarella
• Fresh basil for serving

Instructions

1. Salt the eggplant slices on both sides and let sit for 20 minutes to draw out moisture. Pat dry thoroughly with paper towels.
2. Set up a breading station: flour in one dish, beaten eggs in another, and panko mixed with parmesan and Italian seasoning in a third.
3. Dredge each eggplant round in flour, then egg, then panko mixture. Press the breadcrumbs on firmly.
4. Arrange in a single layer in the air fryer basket (work in batches). Spray both sides generously with oil.
5. Air fry at 375°F for 10 minutes, flip, then air fry another 5 minutes until golden and crisp.
6. Spoon marinara over each round, top with mozzarella, and air fry for 2–3 more minutes until cheese is melted and bubbly.
7. Top with fresh basil and serve.

Notes

Salting and drying the eggplant is the most important step; skip it and the coating won't crisp. Don't overcrowd the basket; air needs to circulate. Serve over spaghetti or on a crusty roll for a sandwich.