Air Fryer Eggplant Parmesan

INSTRUCTIONS

Make the tomato sauce- in a heavy, large skillet, heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes and sauté just until heated through and begin to break down, about 8 minutes. If the tomatoes aren’t perfectly ripe, you can cook a little longer to bring out the sugars. Add the basil after the sauce has cooked to keep it fresh tasting.

Place your sliced eggplant in a colander and sprinkle with Kosher salt. Allow the eggplant to sit for 10 minutes while you preheat the air fryer.

Preheat your air fryer to 375 degrees.

Prepare 3 shallow pie plates for the breading. One for flour, one for egg and one for the 2 breadcrumbs, combined.

Make the eggplant- Pat dry the eggplant with paper towel and start to bread them. Dip each slice into the flour mixture, shaking off any excess. Then dip into the egg, followed by the breadcrumbs. Press the breadcrumbs firmly onto the eggplant to make sure they stick.

If you have a olive oil mister, spray the slices on both sides. If you don’t, drizzle some olive oil on the eggplant. I placed some oil on a plate and quickly dipped the slices. You don’t need the outside coated in oil!

Transfer as many slices to the air fryer that can fit in a single layer. I can get the entire eggplant with my air fryer. Cook for about 8 minutes, depending on the thickness. We want the outside golden and the inside soft.

Top each slice with some tomato sauce and a slice of mozzarella. Continue to cook for 2 more minutes until the cheese is browning and the sauce has bubbled.

If you need to make more, keep the finished eggplant in a preheated oven at 200 degrees.