This recipe from Evergreen Kitchen is a great way to use your air fryer. Prepare ingredients in three shallow bowls, as directed. Coat the eggplant and air fry for about 10 minutes. Top with cheese and air fry for another few minutes. Serve with warm marinara sauce, Parmesan and fresh basil.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually additive-free, as is genuine Parmesan (the name should be stamped on the rind). Check the dry spices to make sure they don’t contain colour or anti-caking agents. Simple brand pizza mozzarella is free of additives, as is Ursina brand marinara sauce.

Air fryer eggplant Parmesan

Ingredients:

½ cup (125 ml) all-purpose flour

½ teaspoon (2.5 ml) fine sea salt, divided

¼ teaspoon (1.25 ml) black pepper (more for garnish)

2 large eggs, whisked

2 tablespoons (30 ml) water

1 cup (250 ml) panko breadcrumbs

½ cup (125 ml) grated Parmesan cheese

2 tablespoons (30 ml) Italian seasoning

2 teaspoons (10 ml) garlic powder

1 eggplant (16 oz/454 g), cut into ¼-inch (0.63-cm) thick rounds

Oil spray

12 oz mozzarella (340 g), thinly sliced

3 cups (750 ml) marinara sauce, warmed

Fresh basil (optional, for garnish)

Preparation:

Prep: In a shallow bowl, combine flour, ¼ teaspoon (1.25 ml) of the salt and pepper. In a second shallow bowl, mix eggs and water thoroughly. Then, in a third shallow bowl, combine panko, Parmesan, Italian seasoning, garlic powder and the remaining ¼ teaspoon (1.25 ml) salt.

Coat eggplant: Dip one piece of eggplant into the flour mixture to coat both sides. Then, dip it into the egg mixture to wet both sides. Transfer to the panko mixture and coat both sides. Arrange the coated eggplant into a single layer in an air fryer basket, repeating as needed.

Air fry: Spray the eggplant with oil. Bake in an air fryer (no need to preheat) at 375°F (190°C) until golden brown, about 10 minutes (time varies by air fryer). Top each piece of eggplant with a slice of mozzarella. Bake again at 375°F (190°C) until cheese is melted and golden brown, about 3 minutes.

Serve: Divide the warmed marinara sauce into shallow serving bowls or plates. Top with the crispy eggplant. Garnish with extra Parmesan and fresh basil, if using. Serves 4.

From Evergreen Kitchen