Crispy Air Fryer Eggplant Parmesan
This recipe for air fryer eggplant parmesan is quick, easy and full of great flavor!
Servings 4
Calories 162kcal
Ingredients
Air Fryer Eggplant Ingredients:
- 2 medium eggplant cut into half-inch thick slices
- 1 egg beaten
- ½ cup (59.5g) gluten-free breadcrumbs or regular breadcrumbs
- 2 tablespoons grated parmesan cheese
- ⅔ cup (150g) marinara sauce
- ⅔ cup (150g) grated mozzarella cheese
Instructions
Instructions:
- Preheat the air fryer to 250 degrees F / 180 degrees C.
- Slice eggplant into a quarter inch or half inch thick rounds.
- In a shallow bowl or plate, combine the breadcrumbs with the parmesan.
- In a separate shallow bowl, beat the egg.
- Next dip each eggplant slices in egg until they are coated and let excess egg drip off.
- Then dredge the eggplant slices in the breadcrumb mixture, coating both sides. Then set aside.
- Spray the air fryer basket with cooking spray or oil, then add the breaded eggplant slices.
- Cook for 7-9 minutes, until soft.
- Open the air fryer and then top the slices with marinara and mozzarella and parmesan cheese.
- Cook for an additional 2 minutes, till the cheese is melted and bubbling.
- Remove your eggplant parmesan and serve.
Notes
- You can use regular breadcrumbs or even crushed cornflakes rather than gluten-free breadcrumbs.
- Season the egg or the breadcrumbs (or both!) for extra flavor.
- Serve with a lovely green salad or a dish of pasta to make it a more substantial meal.
- Air fryer temperatures can vary depending on the make and model. I recommend starting with less cooking time, checking food for doneness, and then adding more time as needed.
- Storage - keep in an airtight container inside the fridge for 3 days.
- There are 4 WW Blueplan SmartPoints in a serving.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 387mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 1mg