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Crispy/Air fryer Eggplant Parm Stacks

Name: Crispy/Air fryer Eggplant Parm Stacks
Prep time: 20 Minutes
Cook time: 40 Minutes
Yield: 6-10 Eggplant Stacks
Ingredients: 3 tablespoons SOOC Basil Olive Oil; 1 tablespoon SOOC Garlic Rosemary Salt; 2-3 eggplants, peeled and sliced into ¼-inch rounds; 4 eggs; 4 cups seasoned panko breadcrumbs; 1 jar of tomato sauce; 2 rounds of fresh mozzarella cheese; 1 bunch fresh basil for garnish, optional

Serves

6-10 Eggplant Stacks

Prep Time

20 Minutes

Cook Time

40 Minutes

Eggplant Parmesan has long been a comfort food staple and loved for its crispy, cheesy layers drenched in marinara sauce. However, the traditional method of frying eggplant can be heavy on the oil and calories. Here is where the air fryer comes to the rescue, providing the perfect solution for a lighter, healthier version of this iconic dish, without compromising on flavor or texture. For those watching their caloric intake and waistline, this method of cooking eggplant is ideal.

In this recipe, the eggplant slices are covered with seasoned panko breadcrumbs, then air-fried to a crisp golden perfection and then combined with tomato sauce and fresh mozzarella cheese. This dish retains all the essence of a classic Eggplant Parmesan but with a healthyish twist.

Fun Facts about Eggplant:
Eggplant is not only delicious but also packed with nutrients. It’s rich in dietary fiber, which supports digestion and helps maintain a healthy gut. Eggplant also contains antioxidants and is additionally low in calories and provides a good source of vitamin C, K, and B6, along with manganese and potassium.

This version of healthyish Air Fryer Eggplant Parm Stacks brings a guilt-free twist to a beloved comfort food, making it a perfect addition to any health-conscious kitchen.
So next time you’re craving a warm, cheesy, and crispy eggplant, try this healthier version—you might just find it’s your new favorite way to enjoy Eggplant Parmesan!

Ingredients

3 tablespoons SOOC Basil Olive Oil
1 tablespoon SOOC Garlic Rosemary Salt
2-3 eggplants, peeled and sliced into ¼-inch rounds
4 eggs
4 cups seasoned panko breadcrumbs
1 jar of tomato sauce
2 rounds of fresh mozzarella cheese
1 bunch fresh basil for garnish, optional

Directions

Preheat your air fryer to 400°F. Prep the Eggplant! Begin by salting the eggplant slices to draw out moisture and reduce any bitterness. Lay the slices on a paper towel, sprinkle salt over both sides, and let them sit for about 30 minutes. Pat them dry with a clean towel after.

Next scramble the eggs in a bowl. Dip each eggplant slice into the eggs, then coat them in the breadcrumb mixture, until eggplant is completely covered. Lightly brush both sides of each breaded eggplant slice with olive oil.

Arrange the eggplant in a single layer in the air fryer basket (you may need to do this in batches or on a sheet pan and place in the oven on air fryer setting.) Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy on both sides.

Once the eggplant slices are crisped, layer the eggplant slices with fresh mozzarella cheese slices to form mini stacks (2-3 slices per stack) or arrange them in a single layer in the air fryer basket.

Cook for an additional 8-10 minutes until the cheese melts and is bubbly in the air fryer or in the baking dish on air fryer setting. Garnish with fresh basil leaves and extra tomato sauce if desired.

Pro Tip: If you don’t have an air fryer setting in your oven you can air fry the eggplant first and then grab a baking dish and pour some tomato sauce on the bottom of the dish. Bake the eggplant parm stacks at 400 degrees until the cheese and sauce are bubbling.