Who doesn’t love a good plate of eggplant parmesan? That crispy, golden crust giving way to tender, succulent eggplant – it’s a taste sensation that’s hard to beat. But have you ever thought about making it yourself, and making it in an air fryer? Prepare to have your culinary world expanded.
Using an air fryer to make eggplant parmesan is like discovering a hidden superpower. Suddenly, you can create this classic dish with less oil and less mess, while keeping all the flavour and texture that makes it so beloved. Can you imagine the look on your guests’ faces when you serve up this healthier, yet just as delicious, version of eggplant parmesan? Now, let’s get started.
The Magic of Air Frying
Air frying is a technique that’s been gaining popularity in recent years, and for good reason. It uses hot air that’s circulated around the food to create a crispy exterior, much like traditional frying, but with significantly less oil. This results in food that’s healthier, yet still satisfyingly crunchy.
For our eggplant parmesan, the air fryer works doubly hard. Not only does it crisp up our breaded eggplant slices to perfection, it also beautifully melts the cheese and tomato sauce that top each slice. The result is an irresistible combination of crunch, gooeyness, and savoury goodness.
Choosing and Preparing Your Eggplant
While it may seem like any eggplant will do, choosing the right one can make a difference in your final dish. Look for eggplants that are firm to the touch and have a glossy skin. They should be heavy for their size, a sign that they’re full of moisture and less likely to be bitter.
Size also matters. Smaller eggplants tend to be less bitter and have fewer seeds, which will make your dish more enjoyable. Remember, we’re aiming for tender, succulent slices of eggplant, not a mouthful of seeds!
Properly preparing your eggplant is key to a delicious end result. First, you’ll want to cut your eggplant into even slices – not too thin, not too thick. This will ensure they cook evenly in the air fryer. Then, comes the salting. This step is crucial as it helps to draw out any bitterness in the eggplant.
After salting, be sure to rinse and pat dry your eggplant slices. This removes any excess salt and prepares the slices for breading. And speaking of breading, we’ll coat our slices in a mixture of breadcrumbs and parmesan for that irresistible crunch and extra flavour.
Gathering Your Ingredients
- 1 medium eggplant
- Salt
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Instructions
- Cut the eggplant into 1/2 inch slices and salt each slice on both sides. Let sit for 15 minutes, then rinse and pat dry.
- In a bowl, combine the breadcrumbs and parmesan cheese. In another bowl, beat the eggs.
- Dip each slice of eggplant into the egg, then into the breadcrumb mixture, ensuring each slice is fully coated.
- Place the breaded slices into your air fryer, cooking in batches if necessary. Cook for 10 minutes at 375°F, flipping halfway through.
- Top each slice with some marinara sauce and mozzarella cheese, then cook for an additional 2 minutes or until the cheese is melted.
- Serve with fresh basil leaves on top. Enjoy!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 12 minutes (per batch)
- Total Time: 40 minutes
Nutrition Information
- Servings: 4
- Calories: 350
- Fat: 12g
- Protein: 16g
- Carbohydrates: 45g