📝 About This Recipe
This modern take on the Italian classic delivers all the soulful comfort of traditional Eggplant Parmigiana without the heavy oil or soggy texture of deep-frying. By using the air fryer, we achieve a shatteringly crisp panko crust that perfectly contrasts the creamy, melt-in-your-mouth interior of the eggplant. Finished with bubbling mozzarella and a bright marinara, these slices are a vibrant, lighter celebration of Mediterranean flavors.
🥗 Ingredients
The Vegetables
- 2 medium Italian Eggplant (firm and shiny, sliced into 1/2-inch thick rounds)
- 1 tablespoon Kosher Salt (for sweating the eggplant)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 large Eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese style for maximum crunch)
- 1/2 cup Parmigiano-Reggiano (finely grated)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Garlic Powder
Toppings and Assembly
- 1 cup Marinara Sauce (high-quality store-bought or homemade)
- 1 cup Low-moisture Mozzarella (shredded)
- 1/4 cup Fresh Basil (chiffonade or torn)
- 1 bottle Olive oil spray (for misting)
👨🍳 Instructions
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1
Slice the eggplants into 1/2-inch thick rounds. Lay them out on a wire rack over a baking sheet and sprinkle both sides generously with kosher salt. Let them sit for 20-30 minutes to draw out excess moisture and bitterness.
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2
Rinse the salt off the eggplant slices under cold water and pat them thoroughly dry with paper towels. This step is crucial for achieving a crispy crust.
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3
Prepare three shallow bowls for your dredging station. In the first bowl, place the flour. In the second, beat the eggs. In the third, combine the panko, grated Parmigiano-Reggiano, dried oregano, and garlic powder.
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4
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure an even cooking environment.
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5
Dredge an eggplant slice in the flour, shaking off any excess. Dip it into the egg wash to coat completely, then press it firmly into the panko mixture until well-coated on all sides.
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6
Lightly spray the air fryer basket with olive oil. Place the breaded slices in the basket in a single layer, ensuring they do not overlap. Work in batches if necessary.
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7
Mist the tops of the eggplant slices with olive oil spray. This helps the breadcrumbs brown and crisp up beautifully.
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8
Air fry for 8-10 minutes, then carefully flip the slices over using tongs.
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9
Lightly spray the other side with olive oil and continue air frying for another 5-7 minutes until the coating is a deep golden brown and the eggplant feels tender when pierced.
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10
Once crispy, spoon about 1 tablespoon of marinara sauce onto the center of each slice and top with a generous pinch of shredded mozzarella.
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11
Air fry for an additional 1-2 minutes, just until the cheese is melted and bubbling.
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12
Carefully remove the slices from the air fryer and garnish immediately with fresh basil and an extra sprinkle of Parmesan if desired.
💡 Chef's Tips
Sweating the eggplant with salt is mandatory; it prevents the dish from becoming greasy and ensures a meaty texture. Don't overcrowd the basket! Air needs to circulate around each slice to create that signature crunch. Use low-moisture mozzarella rather than fresh buffalo mozzarella to prevent the breading from getting soggy from water release. If your panko isn't browning evenly, a more generous misting of olive oil spray will usually fix the problem. For a spicy kick, add a pinch of red pepper flakes to your marinara sauce before topping.
🍽️ Serving Suggestions
Pair with a crisp glass of Pinot Grigio or a light Chianti to cut through the richness of the cheese. Serve alongside a simple arugula salad with lemon vinaigrette for a refreshing contrast. Place a slice inside a toasted brioche bun with extra sauce for an incredible eggplant parm slider. Serve over a bed of al dente spaghetti tossed in garlic and olive oil. Accompany with warm garlic bread for the ultimate Italian comfort meal.