Eggplant Parmesan Stacks


  • 1 large eggplant, sliced into ¼ inch rounds
  • 4 cups panko breadcrumbs
  • 1 ½ cup grated parmesan cheese
  • 2 eggs, beaten
  • ¾ cup all-purpose flour
  • 2 tsp salt
  • 1 cup marinara sauce, plus more if needed
  • 8 oz. fresh mozzarella, sliced
  • 5 sprigs fresh oregano
  • Organic olive oil spray
  • Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs, parmesan cheese, and salt. Dredge each eggplant slice in the flour, dip it into the beaten eggs, and coat it thoroughly with breadcrumbs. Repeat as necessary until all eggplant slices are breaded.
  • Place in the air fryer basket, careful to not overlap. Spray the tops with organic olive oil spray. Air Fry at 400°F / 205°C for 15 Minutes. After 10 Minutes, flip over the slices and spray with more organic olive oil spray. Repeat as necessary with all remaining eggplant.
  • Layer one heaping tablespoon of marinara on top of an eggplant slice, spreading to the edges. Top with a slice of fresh mozzarella cheese and a few oregano leaves. Place another eggplant slice on top and repeat. Each stack should have three eggplant slices with sauce, cheese, and oregano. Continue until all the stacks are complete.
  • Carefully place the eggplant stacks in the air fryer basket. Air Fry at 400°F / 205°C for 5-7 Minutes, or until the cheese has melted. Repeat as necessary with remaining stacks. Serve warm.
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