Name: Air Fryer Eggplant Parm
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 4 slices crusty white bread, torn into small pieces (about 1 c.) -; 1 clove garlic, minced -; 1 tbsp. plus 2 tsp. extra-virgin olive oil -; Kosher salt -; 1 small Italian eggplant (about 1 lb.), trimmed, sliced crosswise 1/2"-thick -; Freshly ground black pepper -; 3/4 c. marinara sauce -; 3/4 c. shredded mozzarella -; 1/4 c. packed fresh basil leaves -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Air Fryer Eggplant Parm

1. 4 slices crusty white bread, torn into small pieces (about 1 c.) -

2. 1 clove garlic, minced -

3. 1 tbsp. plus 2 tsp. extra-virgin olive oil -

4. Kosher salt -

5. 1 small Italian eggplant (about 1 lb.), trimmed, sliced crosswise 1/2"-thick -

6. Freshly ground black pepper -

7. 3/4 c. marinara sauce -

8. 3/4 c. shredded mozzarella -

9. 1/4 c. packed fresh basil leaves -

How to cook deliciously - Air Fryer Eggplant Parm

1. Stage

In a medium bowl, toss bread, garlic, and 2 tsp. oil; season with salt. In an air-fryer basket, arrange bread in a single layer. Cook at 370°, tossing a few times, until golden and crisp, about 3 minutes. Transfer to a plate. Wipe basket clean.

2. Stage

Season eggplant with 1/2 teaspoon salt and a few grinds of pepper. Brush cut sides with remaining 1 tbsp. oil.

3. Stage

Working in batches, in air-fryer basket, arrange eggplant in a single layer, spacing about 1/4" apart. Cook at 400°, flipping halfway through, until very tender and golden, about 12 minutes. Spoon some marinara on top of slices; top with some mozzarella. Return to air fryer and continue to cook until cheese is melted and bubbly, 1 to 2 minutes more.

4. Stage

Divide eggplant among plates. Top with basil and bread crumbs.