Crispy Air Fryer Eggplant Parmesan
A quick and easy recipe for crispy eggplant parmesan, crunchy on the outside and creamy on the inside, cooked in an air fryer.
Steps
- 1
Slice the eggplant into 1/4-inch (6 mm) rounds. Place in a colander or on a tray, sprinkle with salt, and let sit for at least 15 minutes to draw out excess moisture. Pat dry with paper towels.
- 2
Preheat the air fryer to 375°F (190°C).
- 3
Place the beaten egg in a small bowl.
- 4
In another bowl, mix the Italian breadcrumbs, grated Parmesan, garlic powder, and dried basil.
- 5
Dip each eggplant round first into the egg, then into the breadcrumb mixture, ensuring it is well coated on all sides.
- 6
Arrange the eggplant rounds in the air fryer basket in a single layer without overlapping. Lightly spray with cooking spray.
- 7
Cook for 8–10 minutes, spraying with oil and turning halfway, until golden and crispy.
- 8
Top each round with a teaspoon of marinara sauce and a sprinkle of shredded mozzarella.
- 9
Close the air fryer and cook for another 1 minute. Then turn off the appliance and let the eggplant sit for an additional minute to allow the cheese to melt completely.
- 10
Serve immediately.
Shopping list
1 large eggplant, 1 large egg, 1/4 cup Italian breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp dried basil, 1/2 cup marinara sauce, 1/2 cup shredded mozzarella cheese, salt, cooking oil spray
Recipe story
This modern air fryer eggplant parmesan recipe traces its roots to medieval Sicilian cuisine, where eggplants, introduced by Arabs in the 9th century, were embraced by the Norman nobility. A court chef in Palermo is said to have created the first crispy version by frying eggplants in olive oil and topping them with cheese and tomato sauce. Over the centuries, the recipe evolved into a symbol of Sicilian cooking. Today's air fryer version retains the crispy essence but significantly reduces oil, offering a healthier alternative.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Eggplant
Although the name 'eggplant' suggests a connection to eggs, this purple vegetable actually originates from India, where it was cultivated over 4,000 years ago. Arabs introduced eggplants to Europe during the Middle Ages.
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