Eggplant Parmesan

Air fried until perfectly golden & crispy with melted Mozza & marinara, this Eggplant Parmesan is a healthy & delicious dish!


  • ▢1 large eggplant or two small
  • ▢⅔ cup seasoned bread crumbs
  • ▢2 tablespoons parmesan cheese grated
  • ▢1 teaspoon Italian seasoning
  • ▢¼ teaspoon garlic powder
  • ▢¼ cup flour
  • ▢2 eggs beaten
  • ▢1 cup marinara sauce plus additional for serving if desired
  • ▢1 cup mozzarella cheese shredded
  • ▢fresh basil or parsley for garnish optional


  • Preheat the air fryer to 380°F.
  • Slice eggplant into ½” slices and dry with a paper towel.
  • Mix bread crumbs, parmesan cheese, Italian seasoning, and garlic powder in a medium bowl.
  • Place flour in another bowl and whisked eggs in another.
  • Dip the eggplant slices in the flour, then the egg, and finally into the bread crumb mixture.
  • Spray each side of the eggplant with cooking spray and place in a single layer in the air fryer basket.
  • Cook for 5 minutes then flip the slices over and cook for another 4-5 minutes.
  • Place marinara sauce and shredded cheese on top and cook for 2-3 minutes or until cheese is melted.
  • Garnish with fresh parsley or basil and serve with additional sauce if desired.


Store leftovers in the fridge in a covered container for up to 3 days. Reheat in the air fryer or under the broiler until heated through and crispy again.

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