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Air Fryer Eggplant Parm

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A lighter, quicker take on classic eggplant parmesan using the air fryer. Crispy eggplant rounds layered with marinara and melty mozzarella, finished with fresh basil.

Ingredients

2 medium globe eggplants, peeled and sliced into ½-inch rounds

2 eggs

1 tablespoon water

2 cups almond flour

⅓ cup grated parmesan cheese (optional)

1 tablespoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon salt

Pinch red pepper flakes

1 (24-ounce) jar marinara sauce

12-ounce fresh mozzarella ball, sliced into ¼-inch rounds

Fresh basil, for serving

Parmesan cheese, for serving

Instructions

  1. Preheat the air fryer to 375°F (190°C) and lightly spray the basket.
  2. Whisk eggs and water in a shallow bowl.
  3. Combine almond flour, parmesan (if using), Italian seasoning, garlic powder, salt, and red pepper flakes in another bowl.
  4. Dip each eggplant slice into the egg mixture, then coat in the almond flour mixture.
  5. Arrange slices in a single layer in the air fryer basket; cook 10–12 minutes, flipping halfway, until golden and crispy. Work in batches.
  6. Spread a thin layer of marinara in a baking dish. Layer crispy eggplant, more marinara, and mozzarella. Repeat until all eggplant is used.
  7. Return to the air fryer or oven-safe insert at 350°F (175°C) for 5–7 minutes until cheese is melted and bubbly.
  8. Garnish with fresh basil and extra parmesan before serving.

Notes

Use panko breadcrumbs for a crunchier texture.

Make vegan with a flax egg and dairy-free mozzarella.

Add sautéed spinach or mushrooms between layers.

Drizzle with hot honey or add extra red pepper flakes for spice.

Store leftovers in the refrigerator for up to 3 days; reheat in the air fryer at 350°F (175°C) for 5–6 minutes.

Nutrition

Find it online: https://familydinnercooking.com/air-fryer-eggplant-parm/