Air Fryer Eggplant Parmesan

5 from 1 vote

Air Fryer Eggplant Parmesan is deliciously healthy, and much faster to make than a traditional eggplant parm. Still cheesy and hearty, but no breading!

Prep Time10

Cook Time30

Total Time40

Servings:

Calories: 218kcal

Author: Chef Molly Pisula

Ingredients

1 eggplant (about 1 pound)
Kosher salt
1 cup marinara sauce
1 cup shredded mozzarella cheese (3.5 ounces)
2 tablespoons olive oil or misting spray

Instructions

Slice eggplant into ¼-inch thick circles.
Sprinkle eggplant slices with salt (using around a total of 1 teaspoon), then arrange them in a strainer. Put the strainer in the sink, and let sit for 20 minutes. The eggplant slices will start to have bubbles of moisture on them, and will drain some liquid into the sink.
Wipe salt and moisture off the eggplant slices, then place half of them on an air fryer rack.
Spray eggplant slices with olive oil cooking spray, or brush lightly with olive oil.
Flip the slices and oil the other side.
Air fry for around 7 minutes at 400 degrees Fahrenheit, or until top side is browned.
Remove tray from oven, flip eggplant slices, and air fry for another 5 minutes (or until eggplant slices are tender and second side is browned).
Remove tray from oven, then add a spoonful of marinara sauce to each eggplant slice and top with around a tablespoon of mozzarella cheese.
Put back into air fryer and fry for another 2 minutes, until cheese melts and starts to brown—watch closely.
Remove from air fryer and repeat with the remaining eggplant slices.

Notes

Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. Great with a fried egg for breakfast!

Air Fryer Tips: Air fryers vary in how hot they get, and how quickly. Play with your settings and watch carefully—you may find you need to reduce the temperature in a recipe or reduce the cook time. Pay careful attention to the last step of this recipe in particular—it usually doesn’t take more than a couple of minutes to melt the cheese on the eggplant. You can go quickly from lightly browned to burnt, so watch carefully.

Nutrition