Experience the ultimate Italian-inspired comfort food with this nutrient-dense, grain-free Air Fryer Eggplant Parmesan
Ingredients
- 1 medium to large eggplant, sliced into 1/4-inch rounds
- 2 tsp kosher salt (for “sweating” the eggplant)
- 2 eggs, organic/pasture-raised, beaten
- 1 cup fine-blanched almond flour
- 1/4 cup grated parmesan cheese
- 2 Tbsp flaxseed meal
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 2 cups low-sugar marinara sauce
- 8 oz fresh mozzarella cheese, sliced or shredded
- Fresh basil leaves for garnish
Recommended Ingredients:
Superfine Almond Flour: View on Amazon >
*Expert Tip: Using a superfine grind ensures a “breaded” texture without the glycemic spike of traditional wheat crumbs.
Organic Flaxseed Meal: View on Amazon >
*Expert Tip: Flaxseed adds essential Omega-3 fatty acids and increases the fiber density of the coating.
Preparation Instructions
- Sweat the Eggplant: Slice the eggplant into 1/4-inch rounds. Lay them on paper towels and sprinkle liberally with kosher salt. Let sit for 30 minutes to draw out excess moisture. Pat thoroughly dry.
- Prepare the Coating: In one shallow bowl, beat the eggs. In a second bowl, whisk together the almond flour, parmesan, flaxseed meal, and spices (oregano, garlic, onion powder, pepper).
- Dredge: Dip each eggplant slice into the egg wash, then coat firmly with the almond flour mixture on both sides.
- Air Fry: Lightly coat the air fryer basket with avocado oil spray. Arrange slices in a single layer. Air fry at 375°F (190°C) for 8-12 minutes, flipping halfway, until golden brown and crispy.
- Layer and Melt: In a small casserole dish, spread a thin layer of marinara. Layer the crispy eggplant, more marinara, and mozzarella slices.
- The Finish: Place the dish under the oven broiler for 3-5 minutes, or until the cheese is melted and bubbly. Garnish with fresh basil.
Kitchen Tech Insight:
The rapid air circulation of an air fryer achieves a “deep-fried” crunch using zero industrial seed oils. If you must use an oven, bake at 425°F (220°C) for 20-25 minutes, flipping halfway.
Professional Notes & Storage
Storage: Keep leftovers in a glass, airtight container in the refrigerator for up to 5 days. For best results, reheat in the air fryer at 350°F (175°C) for 5-7 minutes.
Freezing: You can freeze the breaded (but uncooked) eggplant slices for up to 2 months. Air fry directly from frozen, adding 2-4 minutes to the cooking time.
