Ingredients
4 slices crusty white bread, torn into small pieces (about 1 c.)
1 clove garlic, minced
1 tbsp. plus 2 tsp. extra-virgin olive oil
Kosher salt
1 small Italian eggplant (about 1 lb.), trimmed, sliced crosswise 1/2"-thick
Freshly ground black pepper
3/4 c. marinara sauce
3/4 c. shredded mozzarella
1/4 c. packed fresh basil leaves
Preparation
Step 1In a medium bowl, toss bread, garlic, and 2 tsp. oil; season with salt. In an air-fryer basket, arrange bread in a single layer. Cook at 370°, tossing a few times, until golden and crisp, about 3 minutes. Transfer to a plate. Wipe basket clean.Step 2Season eggplant with 1/2 teaspoon salt and a few grinds of pepper. Brush cut sides with remaining 1 tbsp. oil.Step 3Working in batches, in air-fryer basket, arrange eggplant in a single layer, spacing about 1/4" apart. Cook at 400°, flipping halfway through, until very tender and golden, about 12 minutes. Spoon some marinara on top of slices; top with some mozzarella. Return to air fryer and continue to cook until cheese is melted and bubbly, 1 to 2 minutes more.Step 4Divide eggplant among plates. Top with basil and bread crumbs.
Rather than coat the slices of eggplant a classic three-step breading process, instead, you’ll simply bake the rounds until tender, top them with marinara and bubbly cheese, and finish them off with garlicky croutons and basil. It’s perfect for a dinner for two or a side for 4. Pair Air Fryer Eggplant Parm with other lightened-up Italian classics like Air Fryer Ravioli and Air Fryer Chicken Parmesan. (Yes, two “parms” in one meal is totally acceptable!) When shopping, check the label of your marinara sauce—lots are loaded with sugar. Avoid those and choose one with the fewest ingredients, or make your own marinara sauce (it’s easier than you’d think). Go ahead and make extra bread crumbs; they’ll keep in the fridge for up to 2 weeks. To re-crisp, spread on a baking sheet and bake at 300° for 10 minutes.
