It might be a controversial opinion, but eggplant parmesan was made for the air fryer. Gone are the days of splattering oil, or of eggplant absorbing so much grease it becomes soggy and unappetizing. We think this is one of those simple, delicious keto recipes you'll be reaching for again and again.
Place the eggplant slices on a clean surface and cover them with paper towel. Let them sit for ten minutes.
Preheat the air fryer to 380ºF (195ºC).
Set up your breading station: whisk the egg(s) in a large bowl and add the bread crumbs, parmesan, and Italian seasoning into a second bowl. Season the bread crumbs with salt and pepper.
Coat the eggplant in the egg, followed by the bread crumb mixture. Repeat with the remaining eggplant.
Transfer the eggplant to the air fryer. Work in batches if needed, ensuring they don't overlap. Spray with avocado oil and cook for 10 minutes, flipping halfway through. Be sure to spray with oil after flipping.
Add the marinara sauce on top of the slices and top with mozzarella. Return to the air fryer and cook for two to three minutes, or until the cheese has melted. Top with parsley and season with salt and pepper. Enjoy!
3 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
