A good recipe for air fryer eggplant Parmesan will have a crispy breading, great flavors, and is easy to make. Boom! We have all that with this recipe and the best part is it cooks in 15 minutes!
Slice the eggplant into 1/4 to 1/2 inch thick slices and lay on a paper towel lined baking sheet.
Sprinkle with the kosher salt and let sit for 20 minutes to allow the eggplant to release excess moisture.
Add the breadcrumbs, panko, Parmesan, and Italian seasoning to a shallow dish and stir to combine.
Add the eggs to a second dish and whisk well until smooth.
Add the flour, garlic powder, and onion powder to a third dish and stir to combine.
Dip each eggplant slice first in the flour, then the egg, and finally the bread crumbs, making sure to coat each slice fully.
Spritz an air fryer basket with oil spray and lay the eggplant in an even layer. You will likely need to work in batches.
Air fry at 380 degrees for 10 minutes, flipping halfway through cooking. Keep the eggplant warm in a low oven on a baking sheet while cooking the other batches.
While the eggplant is cooking, slice the mozzarella into ¼ inch thick slices.
Spoon sauce evenly over each slice of eggplant and top with a slice of fresh mozzarella. Return to the air fryer for 3-5 minutes to melt the cheese.
Sprinkle with fresh basil before serving.
Notes
We use and love Rao's marinara, but any variety will do here. We like to serve this with a side of spaghetti tossed in marinara and a side salad. To keep it lighter, this also goes well with roasted vegetables.