"A bubbling dish of eggplant Parmesan ticks a lot of boxes for a satisfying meal. It's rich, hearty, comforting, and a vegetarian option that even dedicated meat lovers will enjoy. One thing it's not, however, is a quick and easy meal. A classic baked eggplant Parmesan requires upwards of an hour in the kitchen, but with an air fryer, you can cut this time down significantly."
"Not only is air fryer eggplant Parmesan quicker to make, but it also saves you from turning on the oven in summer when eggplants and tomatoes are at their best. Cooking eggplant in the air fryer uses less oil than pan-frying, and fans of the method say it creates a level of crispiness you can't achieve in the oven. Rather than making a full baking dish, this method makes individual eggplant rounds."
"The first step is to decide how health-conscious or indulgent you want your meal to be. The traditional recipe uses breaded slices of eggplant, but with an almond flour coating, you have a lower-carb, gluten-free option, while the lightest version of this dish skips the breading altogether. Once the eggplant slices are prepped, add them to the air fryer basket in a single layer and cook at 375 degrees Fahrenheit."
Air fryer eggplant Parmesan provides a faster, lower-oil alternative to classic baked versions while producing crispier results. Eggplant slices can be breaded, coated with almond flour for a lower-carb gluten-free option, or left unbreaded for a lighter dish. Cook breaded slices 10–15 minutes or unbreaded slices 8–10 minutes at 375 degrees Fahrenheit, turning once; work in batches if needed. Top each round with marinara, mozzarella, and Parmesan, then air-fry about 2 minutes until cheese bubbles. Garnish with basil and serve hot as single servings, canapés, or stacked mains.
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