Air Fryer Eggplant Parm With Chunky Marinara
Air fryer eggplant parm with chunky marinara is Italian comfort food made easy. The eggplant is soft and creamy on the inside and crispy on the outside. Topped with homemade marinara and parmesan and mozzarella cheese, you can't go wrong with this delicious and easy dish.
Equipment
- Air Fryer
Ingredients
- 1 each large eggplant, about 1 lb
- 2 each eggs, mixed thoroughly
- 1 cup breadcrumbs
- 0.5 cup grated parmesan half should go in breadcrumb mixture, the other half will be sprinkled on finished eggplant parmesan
- 0.5 tsp garlic powder
- 1 tbsp olive oil
- 1 cup marinara sauce
- 1 cup mozzarella, shredded
- salt
Instructions
- Cut eggplant into 0.5 inch slices
- Breaded Eggplant: Mix breadcrumbs, half the parmesan, garlic powder, and a pinch of salt. In a separate bowl, put the mixed eggs. Dip eggplant into egg mixture and drain excess. Coat with breadcrumb mixture.Unbreaded Eggplant: Toss eggplant with olive oil and salt.
- Preheat air fryer to 390 deg. F. Put eggplant in air fryer basket in a single layer. Cook for about eight minutes each side. Eggplant should be golden brown on the outside and completely cooked through and soft on the inside.
- Put a spoonful of chunky marinara on each eggplant slice. Sprinkle with parmesan cheese and then top with mozzarella. Put back in air fryer for about two to four minutes to melt cheese.
- Serve immediately sprinkled with parmesan cheese and extra marinara sauce if desired.