Ingredients
Scale
- 1 large eggplant, sliced into 1/2-inch thick rounds
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup marinara sauce, warmed
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
- Olive oil spray
Instructions
- Start by slicing your eggplant into uniform 1/2-inch rounds. If you have extra time, sprinkle the slices with salt and let them sit for 15 minutes to draw out moisture, then pat them dry with paper towels. Set up a breading station with three shallow bowls. Put the flour in the first bowl. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. Coat each eggplant slice in flour, dip it into the egg wash, and finally press it firmly into the breadcrumb mixture until fully coated.
- Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with olive oil spray. Place the breaded eggplant slices in a single layer in the basket, ensuring they do not overlap. You may need to work in batches. Spray the tops of the eggplant with a little more olive oil to help them brown. Air fry for 8 to 10 minutes, flipping the slices halfway through. The eggplant should be golden brown and crispy on both sides.
- Once the eggplant slices are crispy, spoon a small amount of marinara sauce onto each round and top with a generous sprinkle of mozzarella cheese. Place the basket back into the air fryer for 1 to 2 minutes, or until the cheese is melted and bubbly. Carefully remove the slices from the air fryer. Garnish with fresh basil leaves and serve immediately with a side of extra marinara for dipping.
- Cook Time: 30 minutes