Eggplant Parmesan Stack in the Air Fryer

1.Preheat your air fryer to 375°F (190°C) for 5 minutes.

2.Prepare three shallow dishes: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with breadcrumbs mixed with Italian seasoning and garlic powder.

3.Lightly salt the eggplant slices and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.

4.Dredge each eggplant slice first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture.

5.Brush both sides of the breaded eggplant slices lightly with olive oil to ensure crispiness.

6.Place the eggplant slices in a single layer in the air fryer basket. Cook for 8 minutes, flip, and cook for another 7-8 minutes until golden and crispy. Depending on the size of your air fryer, you may need to do this in batches.

7.To assemble each stack, start with one crispy eggplant slice, spread about 1 tablespoon of marinara sauce on top, sprinkle with a tablespoon of mozzarella and a teaspoon of Parmesan cheese.

8.Repeat layering with another eggplant slice, sauce, and cheeses, finishing with a top eggplant slice and a final sprinkle of Parmesan cheese.

9.Place the assembled stacks back into the air fryer basket. Cook at 375°F (190°C) for 5 minutes, or until the cheese is melted and bubbly.

10.Carefully remove the stacks from the air fryer and let them rest for 2 minutes.

11.Garnish with fresh basil leaves before serving.