Eggplant Parmigiana

VIDEO LINK:

Yields: 4-6 Servings     Prep time: 20 minutes      Cook Time: 30 minutes

Ingredients:

• 1 large or 2 medium Eggplants
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 tsp. granulated garlic
• 1 tbsp. chopped Italian parsley
• 1/4 cup milk
• 1 dry cup all-purpose flour
• 4 eggs
• olive oil spray
• 1 cup Italian-style breadcrumbs
• 1 cup plain panko 
• 1 lb. shredded whole-milk mozzarella
• 1 cup grated parmesan cheese
• 32 oz. tomato sauce

Instructions:

Peel and slice eggplant (1 centimeter). 

Prepare egg wash: In a large bowl, whisk the eggs together with the milk, granulated garlic, 1 tbsp of parmesan cheese, 1 tbsp parsley, salt and pepper to taste.

Place flour (salt pepper & granulated garlic) and breadcrumb into two separate large shallow pans. 

Dredge each eggplant piece in flour, then dip in egg wash and finally coat them the breadcrumb mixture.  

Heat air-fryer to 400 degrees F and place the eggplant in the fryer basket and spray each piece with olive oil spray on each side.

Cook for approx. 15 minutes-until golden brown.

Spread prepared tomato sauce on the bottom of a baking pan. arrange layer of eggplant slices on top of the sauce. top each slice with sauce, parmesan, black pepper and then the mozzarella. Repeat the layering process as desired.

Cover pan and bake at 425 degrees F for 30 minutes.

Enjoy with a side of pasta, salad or make a great sandwich!