Name: Inside-Out Air-Fried Eggplant Parm
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Eggplant, halved lengthwise - 1 medium; Olive oil, divided - 4 tablespoons; Kosher salt, divided - 1 pinch; Ground black pepper, divided - ½ teaspoon; Marinara sauce - 1 cup; Shredded mozzarella cheese - 1 cup; Grated Parmesan cheese - 2 tablespoons; Chopped fresh basil - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Inside-Out Air-Fried Eggplant Parm

1. Eggplant, halved lengthwise - 1 medium

2. Olive oil, divided - 4 tablespoons

3. Kosher salt, divided - 1 pinch

4. Ground black pepper, divided - ½ teaspoon

5. Marinara sauce - 1 cup

6. Shredded mozzarella cheese - 1 cup

7. Grated Parmesan cheese - 2 tablespoons

8. Chopped fresh basil - 1 teaspoon

How to cook deliciously - Inside-Out Air-Fried Eggplant Parm

1. Stage

Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.

2. Stage

Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.

3. Stage

Air-fry at 390 to 400 degrees F for 10 minutes.

4. Stage

Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.

5. Stage

Serve immediately sprinkled with fresh basil.