- Main
- Italian
- Air fryer
Ingredients
- 2
medium eggplants (about 2 lb total), cut into 1/2-inch rounds
- 1 tsp
fine salt
- 1/2 cup
all-purpose flour
- 2
eggs, beaten
- 1 1/2 cups
panko breadcrumbs
- 1/2 cup
grated Parmesan cheese
1/4 cup in step 2, 1/4 cup in step 7
- 1 tsp
dried oregano
- 1/2 tsp
garlic powder
- 1/4 tsp
black pepper
olive oil spray
- 1 1/2 cups
marinara sauce
1 cup in step 5, 1/2 cup in step 6
- 8 oz
fresh mozzarella, cut into thin slices
- 1/2 cup
fresh basil leaves, torn
1/4 cup in step 5, 1/4 cup in step 7
For the salad
- 6 oz
mixed salad greens
- 2 tbsp
olive oil
- 1 tbsp
lemon juice
- 1/2 tsp
Dijon mustard
salt, to taste
- Pescatarian
Contains milk (grated Parmesan cheese, fresh mozzarella), eggs (eggs) and wheat (all-purpose flour, panko breadcrumbs).
May contain soy, depending on the olive oil spray: check the label.
Whether it’s vegetarian depends on the grated Parmesan cheese: check the label.
Worked out from the ingredients.
Steps
- Step 1
Lay the eggplant rounds on a clean kitchen towel or paper towels, sprinkle both sides with the fine salt, and let them sit 15 minutes. Blot the beads of moisture away firmly with more paper towels.
15 min, hands-off
- 2 medium eggplants (about 2 lb total)
- 1 tsp fine salt
- Step 2
Set out three shallow dishes: flour in the first; beaten eggs in the second; panko, Parmesan, oregano, garlic powder and pepper stirred together in the third.
5 min
- 1/2 cup all-purpose flour
- 2 eggs
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- Step 3
Coat each eggplant round in flour, then egg (letting the extra drip off), then press it into the panko mixture on both sides. Set the breaded rounds on a tray.
10 min
- Step 4
Heat the air fryer to 375°F. Spray the basket, lay in the eggplant in a single layer (work in batches), and spray the tops lightly with oil. Air-fry 12 to 14 minutes, flipping halfway, until deep golden and tender in the center. Repeat with the remaining rounds.
14 min · 375°F
- olive oil spray
- Step 5
Build the stacks: pair up the rounds by size. Spoon about 1 tablespoon marinara on each bottom round, add a slice of mozzarella and a few basil leaves, then top with a second round, another spoon of marinara, and a final slice of mozzarella.
8 min
- 1 cup marinara sauce
- 8 oz fresh mozzarella
- 1/4 cup fresh basil leaves
- Step 6
Return the stacks to the air fryer basket and cook at 375°F for 3 to 4 minutes, just until the cheese melts. Meanwhile, warm the remaining marinara in a small pot or the microwave.
4 min · 375°F
- 1/2 cup marinara sauce
- Step 7
Whisk the olive oil, lemon juice, Dijon and a pinch of salt in a big bowl, add the greens, and toss. Serve the stacks with the warm marinara spooned around, the remaining basil and the rest of the Parmesan scattered over, and the salad alongside.
5 min
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 6 oz mixed salad greens
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026