Ingredients:

  • 1 medium eggplant (approx. 1 lb / 450g), sliced into ½ inch rounds
  • 1 tsp (6g) kosher salt
  • ½ cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100g) Panko or Italian breadcrumbs
  • ¼ cup (25g) grated Parmesan cheese
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil spray
  • ½ cup (120ml) marinara sauce
  • 1 cup (115g) shredded mozzarella cheese
  • 2 tbsp (8g) fresh basil, torn

Instructions:

  1. Arrange eggplant rounds on a baking sheet and sprinkle evenly with salt. Let them sit for 30 minutes to draw out excess moisture.
  2. Pat each eggplant slice thoroughly with paper towels to remove all excess moisture and surface salt.
  3. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, oregano, and black pepper.
  4. Coat each slice in flour, shaking off the excess, dip into the beaten egg, and press firmly into the breadcrumb mixture until fully encrusted.
  5. Preheat the air fryer to 400°F (200°C).
  6. Place the breaded slices in a single layer in the air fryer basket, ensuring they are not crowded.
  7. Lightly spray the tops of the slices with olive oil spray.
  8. Air fry for 7–10 minutes, flipping halfway through, until the crust is mahogany gold and sounds hollow when tapped.
  9. Top each slice with marinara sauce and shredded mozzarella cheese, then return to the air fryer until the cheese is melted and bubbly.
  10. Garnish with torn fresh basil before serving.