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Air Fryer Eggplant Stacks

Ingredients
  

  • 1 medium eggplant cut into 1" rounds
  • Several slices of fresh mozzarella I just bought the fresh ball and sliced from there
  • 1 large beefsteak tomato
  • 1 jar quality low sodium sauce or homemade
  • Balsamic glaze to drizzle
  • Salt to sprinkle on eggplant rounds to 'sweat'
  • Fresh parsley and basil
  • 2 eggs
  • 2 cups bread crumbs seasoned with Italian seasonings

Instructions
 

  • Place eggplant rounds on a lined baking sheet. Sprinkle salt on one side and let 'sweat' for a few minutes (once you see water forming dab it away with a paper toweRepeat other side.
  • Whisk the eggs in one bowl and place the breadcrumbs in another. Make a workstation to dip the eggplant in the egg wash first, drip off any excess, then coat in breadcrumbs. Place coated eggplant slices on another baking sheet or towel.
  • Turn on the air fryer and place eggplant slices in batches to cook. Mine took 10 minutes each.
  • While these are air frying preheat oven to 375f.
  • Coat bottom of a large rimmed baking dish with 1 cup of sauce. Start to layer first layer of air fried eggplant slices.
  • Top each with a tomato slice, mozzarella slice, a spoonful of sauce, basil leave, then top with other air fried eggplant half (make sure to keep the sizes similar). Add another spoonful of sauce on top of each stack. Drizzle all of the stacks with the glaze and sprinkle with fresh parsley & basil.
  • Put in oven for 15-20 minutes to warm through and the cheese melted.
  • Let cool and enjoy!