Preheat the Air Fryer: Preheat to 365°F (185°C) for 5 minutes. If serving with pasta, start boiling it now.
Prepare the Eggplant: Wash and pat dry the eggplant. Cut into ½-inch thick round slices. Rub with salt and let sit for 15 minutes (optional, for tenderness).
Prepare the Breading Mix: In a mixing bowl, combine breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder. Set aside.
Prepare the Egg Bath: In another bowl, whisk the egg with water. Set aside. (For a vegan version, see notes.)
Bread the Eggplant: Dip each eggplant slice in the egg bath, then coat in the breadcrumb mixture. Place on a parchment-lined plate.
Air Fry the Eggplant: Place parchment paper in the air fryer basket. Arrange 4-5 slices (do not overcrowd) and spray lightly with oil. Air fry for 10 minutes, flipping halfway through.
Make Eggplant Parmesan: Once crispy, remove the basket. Spread 2 tbsp pasta sauce on each slice, then top with mozzarella. Air fry for an additional 2-3 minutes until cheese melts.
Serving Suggestions
Serve as a snack or over spaghetti/pasta. You can also pair it with a salad.
Baked Version
Preheat oven to 400°F (200°C) and prepare as above. Bake for 20-25 minutes, flipping midway. Top with sauce and cheese, then broil for 2-3 minutes until cheese melts.
Enjoy your delicious eggplant parmesan! Let me know if you need anything else!
You will experience this effect on your body if you consume olive oil with lemon.
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