Vegetarian

Veggies

Crispy Eggplant Parmesan

Name: Crispy Eggplant Parmesan
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 large eggplant, sliced into 1/2-inch rounds; 1 tsp salt; 1/2 cup flour; 2 eggs, beaten; 1 cup Italian seasoned breadcrumbs; 1/4 cup grated Parmesan; 1 cup marinara sauce; 1 cup shredded mozzarella; Fresh basil leaves; Extra Parmesan for serving

4.5(2)

20 min

Time

400°F

Temp

280 cal

Cal

Serves

Ingredients

Eggplant

1 large eggplant, sliced into 1/2-inch rounds

1 tsp salt

1/2 cup flour

2 eggs, beaten

1 cup Italian seasoned breadcrumbs

1/4 cup grated Parmesan

Topping

1 cup marinara sauce

1 cup shredded mozzarella

Fresh basil leaves

Extra Parmesan for serving

Equipment

Steps

1
Salt eggplant slices and let sit 20 minutes to draw out moisture. Pat very dry.
2
Set up breading station: flour, beaten eggs, breadcrumbs mixed with Parmesan.
3
Dredge each slice: flour, egg, breadcrumbs. Press coating firmly.
4
Spray with cooking spray. Air fry at 400°F for 6 minutes per side until golden and crispy.
5
Spoon marinara on each round, top with mozzarella. Air fry 2-3 more minutes until cheese is bubbly. Garnish with fresh basil.

💡

Tip: Salting and draining the eggplant is essential — it removes bitterness and excess moisture so the coating stays crispy. Don't skip this step or you'll get soggy results.

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