Crispy Eggplant Parmesan
Crispy Eggplant Parmesan combines breaded eggplant rounds with marinara, mozzarella, and Parmesan; air fry at 400°F for 20 minutes until golden and bubbly.
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Method
- 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.
Pro 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.
Why the air fryer wins here
- Ready in 20 minutes. The same dish takes about 32 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 280 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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