Crispy air fried eggplant slices topped with tomato sauce and melted Provolone and Parmesan cheese. The flavors of Eggplant Parmesan, but with the convenience of tha air fryer.
In a saucepan, drizzle some olive oil and add the minced garlic, cook for a minute, then add the tomato sauce and season with salt, and pepper. Cook on low heat for about 15-20 minutes. Halfway through the cooking, add a few basil leaves as well. Set aside.
Slice the eggplant into ½-inch thick round slices.
In a bowl or plate, beat the eggs and season them with salt and pepper. Coat each eggplant slice with the eggs.
In another bowl or plate, combine the breadcrumbs with Italian herbs, salt, pepper, garlic powder, and 1 tablespoon of Parmesan cheese.
Roll the eggplant slices into the breadcrumbs, coating all sides.
If you want a thicker breading, repeat the last 2 steps by coating once more the slices in eggs and breadcrumbs.
Place each slice into the air fryer basket keeping them a bit distant to make sure they cook evenly.
Drizzle some olive oil or lightly spray with cooking spray.
Air fry for 12 minutes or until golden brown. If needed, flip the slices halfway through the cooking.
Top the slices with the marinara sauce, a slice of provolone cheese, and sprinkle with Parmesan cheese.
Place back in the air fryer and cook for 1 minute until the cheese is melted and bubbly.
Serve immediately or keep in a warm oven until ready to serve.
Notes
To store leftovers, cool them completely and store them in an airtight container or wrapped tightly in plastic wrap in the refrigerator for 3-4 days. When reheating, the air fryer is recommended, preheating it to medium-high and cooking the slices for 5-7 minutes until heated through and the cheese is melted. Alternatively, the slices can be reheated in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispiness.