Dairy Free Air Fryer Eggplant Parmesan
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Learn more →Ingredients
4 servings
- 1 large eggplant (about 1 ½ lb), sliced into ½-inch rounds
- 1 tsp kosher salt
For the breading
- 2 large eggs
- 1 tbsp water
- ¾ cup italian breadcrumbs
- ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp black pepper
- olive oil spray
For assembling
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Arrange the eggplant rounds in a single layer in a large colander set over the sink. Sprinkle both sides evenly with the kosher salt and let stand for 30 minutes, until the rounds have released visible moisture. Pat thoroughly dry with paper towels.
- 2
Set up a breading station with three shallow bowls: whisk the eggs and water together in the first bowl; combine the breadcrumbs, Parmesan, garlic powder, dried oregano, and black pepper in the second bowl; leave the third bowl empty as a landing zone. Working one round at a time, dip each eggplant slice in the egg wash, letting the excess drip off, then press firmly into the breadcrumb mixture to coat both sides.
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