It contains only a little bit of oil and no deep frying.Made in the air-fryer but can also be baked in the oven.It’s a lighter version of chicken parmesan but tastes just as good.I have an Instant Vortex 6-quart air fryer, that I absolutely love! I use it every day and I have made so many amazing recipes with it like these sweet potato wedges, crispy breaded chicken breast, and even baked apples. So in case you do not have an air fryer yet, I hope this amazing recipe convinces you to make the investment.

All because this new appliance cooks food faster and more efficiently. Which is now with less oil and less time waiting for the oven to cook my food. The invention of the air-fryer has absolutely changed the way I cook and eat. My family devoured this eggplant parmesan recipe, and now we make it all the time! If you are looking for a non-vegetarian version then you will want to check out this air fryer chicken parmesan or this instant pot chicken parmesan they are both so amazing as well! Similar to this portobello mushroom parmesan is also epic and Vegetarian. Top it with tomato sauce and cheese and it is just the best healthy dinneryou can make in under 20 minutes. This recipe is made in the air-fryer, and contains only a little bit of oil but is crazy crispy and tastes fried. A crispy breaded outer layer covered in a tangy tomato sauce and melty cheese. It tastes fried but contains only a little oil and is a wonderful hearty meatless meal that your whole family will love!Īir fryer eggplant parmesan has everything you want in any kind of Parmesan recipe. This healthy air fryer eggplant parmesan is an easy, lighter Italian dish you can make in under 20 minutes with the help of your air fryer. Return to oven and bake another 5-7 minutes until the cheese is melted and breadcrumbs are golden-brown.Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links. Sprinkle each with breadcrumbs and spray with olive oil. Top with the remaining basil, tomato sauce and mozzarella.

Place the next 4 largest eggplant rounds atop each stack and repeat the layers before adding the smallest eggplant rounds. Top with 1-1/2 tablespoons of tomato sauce. Sprinkle with salt, pepper, basil and mozzarella. Bake the eggplant rounds in a single layer until golden brown and fragrant, about 20-25 minutes.Īrrange the four largest eggplant rounds on the foil. Spray a foil-lined baking sheet with olive oil. Rinse off the salt and pat reach round dry with a paper towel. The salt will draw out the bitter juices. Optional: Heavily salt each round and place in a colander set over the sink or a plate for 30 minutes. Slice the eggplant into 12 approximately 3/4-inch rounds.

1 tbs breadcrumbs (substitute gluten-free if desired).4 oz mozzarella (substitute vegan if desired).Light, healthy, and easily made gluten-free and vegan, these Eggplant Parm stacks are now in the regular dinner rotation. I was planning to eat two with a Caesar salad for dinner and ended up packing up the second for lunch the next day. And surprisingly filling for just 100 calories a stack. That must mean it’s awesome, right? Right, actually. I was a genius! Surely no one’s ever thought of this!Ī Google search later I realized that everyone has thought of it from Mario Batali to Martha Stewart to a dozen of my favorite bloggers. Essentially a healthier version of Eggplant Parmesan. I finally landed on eggplant with tomatoes and mozzarella. I wasn’t sure exactly what I wanted besides eggplant… maybe ratatouille stacks with roasted zucchini, peppers, and goat cheese or mushrooms with a roasted pepper coulis or something Greek-inspired with sumac and feta (all of which will probably still come up on this blog). I’d been toying around for a few weeks with the idea of veggie stacks.

Skinnytaste eggplant stacks