This is a nice way to make a healthy appetizer in about 30 mins start to finish. The best part of using an air fryer is that that you don’t use oil and the biscuits come out nice and crispy, along with being packed with flavor. You can add your own flare by topping the eggplant disks with other items, like thinly sliced proscuto.
Ingredients
- 1 Eggplant – peeled and sliced into 1/4th” disks
- 8 oz Marinara Sauce
- 0.5 cup Italian bread crumbs
- 0.25 cup Flour
- 0.25 cup Mozzarella cheese – grated
- 0.25 cup Parmesan cheese – grated
- 2 Eggs – beaten
- 1 tsp Italian seasoning
- 1 tsp Kosher salt
- 1.5 tsp fresh Basil – chiffonade (or 0.5 tsp dried basil)
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 05 tsp Black pepper – ground
Process
- Mise en Place – measure and prepare ingredients prior to starting.
- Put flour in small shallow bowl.
- Crack eggs into another shallow bowl and beat.
- Combine remaining dry ingredients with Parmesan cheese in another bowl.
- Taking each eggplant slice in turn, dredge in the flour, then the egg wash and then the crumb mix.
- Place on perforated tray for 5 mins.
- Preheat air fryer to 370 F (185 C).
- Working in batches, place disks in air fryer basket making sure they don’t touch.
- Cook ~9 mins, flip and cook another ~5 mins.
- Let rest on lined baking tray.
- Repeat with rest of eggplant disk.
- Preheat oven to 350 degrees.
- Make/heat the marinara sauce.
- Top each disk with marinara sauce and mozzarella cheese.
- Place in oven until mozzarella sauce melts.
- Serve while hot.
