Crispy Baked Eggplant Parmesan
Pretty much the only meal I get at Italian restaurants is Eggplant Parmesan 😋 It’s my favorite! 🤩 But I also love to make it at home for a healthier option & a great side dish to some pasta 🍝 This breaded eggplant recipes is SOOO easy & I love to use the same method for zucchinis 🥒 as well 👌🏼 Also, I love to use rice crumbs instead of bread crumbs for a healthier, gluten free meal 🤤
Crispy Baked Eggplant Parmesan
🔪 Prep Time: 5 minutes
🍳Cook Time: 20 minutes
🕒Total Time: 30 minutes
🍴Serving Size: 2
Ingredients:
1 medium Eggplant, sliced
1 Pasture-Raised Egg, beaten (@vitalfarms)
1/2 cup Rice Crumbs (@traderjoes)
▫️2 tbsp Parmesan Cheese
Spices - Garlic Powder, Chili Powder, Umami Seasoning (@traderjoes), Dried Herbs Seasoning, Salt & Pepper
For Layering:
Favorite Pasta Sauce (@wholefoods)
More Parmesan Cheese
Mozzarella Cheese
Fresh Basil Leaves, chopped
Instructions:
Slice your eggplant. Lay the slices on paper towels and sprinkle with sea salt to release excess water.
In a bowl, beat your egg with a splash of water.
In a small plate, mix together your rice crumbs with the Parmesan cheese and spices. I like to eyeball these.
Then, dunk each slice in the egg, then in the crumbs plate. Evenly coat front and back. Place in your air fryer basket. Repeat for all slices.
Air-Fry at 425° for 15-18 mins. Until golden brown.
Then in a small glass dish, add a layer of pasta sauce. Add in your eggplant in an even layer, as many slices as can fit. Top with more sauce, then both cheeses. Add another layer of eggplant & repeat until you’re out of slices. At the end, top with fresh basil leaves.
Bake at 350° for 10 mins, or until cheese has fully melted.
Enjoy on it’s own or pair with some pasta! 👌🏼
Notes & Tips:
Store in a air tight container and re-bake at 350° for roughly 5-8 mins. You can add more sauce too if it seems dry!
I love to eat this with some marinara spaghetti on the side.
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