Air Fryer Eggplant Parm Recipes
INSIDE-OUT AIR-FRIED EGGPLANT PARM
Gooey, rich, flavorful, and indulgent, this eggplant is super tender, especially around the edges. Marinara sauce and cheese are the perfect rich complements to hide any slight bitterness left behind from the eggplant.
Provided by NicoleMcmom
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
- Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
- Air-fry at 390 to 400 degrees F for 10 minutes.
- Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
- Serve immediately sprinkled with fresh basil.
Nutrition Facts : Calories 579.7 calories, Carbohydrate 34.9 g, Cholesterol 43.1 mg, Fat 41.3 g, Fiber 12.6 g, Protein 20.7 g, SaturatedFat 11.3 g, Sodium 1145 mg, Sugar 18.1 g
HEALTHY AIR FRYER EGGPLANT PARMESAN
No need to bread and fry the eggplant, because when smothered in sauce and melted cheese, there's no reason for the extra step-or the extra fat and calories. This dish combines excellent nutrition and cheesy goodness with a sneaky omega-3 crunch from walnuts.
Provided by Fancy Pants
Time 25m
Yield 2
Number Of Ingredients 13
Steps:
- Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions. Liberally coat basket with cooking spray.
- Combine crushed walnuts, bread crumbs, and basil in a bowl. Set aside.
- Arrange the eggplant slices in a single layer in the prepared air fryer basket (slight overlapping is okay). Mist the tops of the eggplant slices liberally with cooking spray and lightly sprinkle with garlic powder, black pepper, and sea salt. Top with walnut bread crumb mixture.
- Air-fry the rounds until eggplant is soft and golden brown. 8 to 10 minutes.
- Remove from the air fryer and top each slice with about 1 tablespoon marinara sauce and 1 heaping tablespoon mozzarella cheese. Then, sprinkle the slices with Parmesan cheese, dried oregano, and red pepper flakes.
- Air-fry until the cheese is hot and bubbly, 5 to 7 minutes.
Nutrition Facts : Calories 845.5 calories, Carbohydrate 54.8 g, Cholesterol 70.7 mg, Fat 52.3 g, Fiber 18.6 g, Protein 50.3 g, SaturatedFat 15.5 g, Sodium 1445 mg, Sugar 18.6 g
AIR FRYER EGGPLANT PARMESAN
These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy. All due to cooking it in an air fryer. They are good eaten right out of the air fryer or topped with marinara sauce and mozzarella cheese. Either way they are delicious.
Provided by Yoly
Categories Appetizers and Snacks Cheese
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl.
- Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a plate and let rest for 5 minutes.
- Preheat an air fryer to 370 degrees F (185 degrees C).
- Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more. Top each eggplant round with marinara sauce and 1 slice mozzarella cheese. Place basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.
Nutrition Facts : Calories 376.9 calories, Carbohydrate 35.5 g, Cholesterol 134.6 mg, Fat 15.7 g, Fiber 7.5 g, Protein 24.3 g, SaturatedFat 8 g, Sodium 1562.9 mg, Sugar 10.7 g
AIR FRYER EGGPLANT PARM
Eggplant Parmesan is a dish I grew up eating-both at my Nonna's house in the Bronx and any red checkered tablecloth Italian joint. This version is lightened up thanks to the air fryer, but still delivers on the promise of crispy eggplant smothered in red sauce and ooey gooey cheese. The best part: it comes together in a snap and there is no oil to clean up after dinner. So, pour yourself a glass of chianti and enjoy!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.
- Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.
- Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.
- Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.
- Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.
- Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!
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