Air fryer recipe · Mains
Eggplant Parmesan Stacks
Crisp breaded eggplant layered with marinara and bubbling cheese into tidy little towers.
- 35 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 195kcal
- 13.1 gprotein
- 12.7 gcarbs
- 10.2 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Eggplant1 large
- Breadcrumbs1 cup
- Eggs2
- Marinara sauce1 cup
- Mozzarella, shredded1 cup
- Parmesan, grated1/3 cup
Method
Salt the slices
Cut the eggplant into 1 cm rounds, salt them and let them sit for 15 minutes, then pat dry. The salt pulls out bitter juices and excess water, which is what lets the crumb coating crisp instead of steaming soft.
Bread each round
Dip every slice in beaten egg, then press it firmly into breadcrumbs mixed with half the parmesan. Coat both sides evenly and press so the crumbs stick, which gives you a uniform, crunchy crust all the way round.
Crisp the eggplant
Spray the rounds with oil and air fry at 190°C for 8 minutes, flipping once, to set the crumb crust and cook the coating. Take them out once the surface is golden and firm, and leave the air fryer hot for the next stage.
Build the stacks
Top each round with a spoon of marinara and some mozzarella, then stack them 2 or 3 high. Finish each tower with a little more sauce and the rest of the cheese, keeping the stacks steady so they hold while they cook.
Air-fry to melt
Return the stacks to the basket and cook at 190°C for 7 min until the cheese is molten and bubbling and the crumb coating is crisp and cooked through. Let them firm up for a minute so the stacks hold together when lifted.
