Air Fryer Eggplant Parm

• portionen: 2 servings
• aktive zeit: 10 minutes
• gesamtzeit: 45 minutes

Zutaten

4 slices crusty white bread, torn into small pieces (about 1 c.)

1 clove garlic, minced

1 tbsp. plus 2 tsp. extra-virgin olive oil

Kosher salt

1 small Italian eggplant (about 1 lb.), trimmed, sliced crosswise 1/2"-thick

Freshly ground black pepper

3/4 c. marinara sauce

3/4 c. shredded mozzarella

1/4 c. packed fresh basil leaves

Anweisungen

In a medium bowl, toss bread, garlic, and 2 tsp. oil; season with salt. In an air-fryer basket, arrange bread in a single layer. Cook at 370°, tossing a few times, until golden and crisp, about 3 minutes. Transfer to a plate. Wipe basket clean.

Season eggplant with 1/2 teaspoon salt and a few grinds of pepper. Brush cut sides with remaining 1 tbsp. oil.

Working in batches, in air-fryer basket, arrange eggplant in a single layer, spacing about 1/4" apart. Cook at 400°, flipping halfway through, until very tender and golden, about 12 minutes. Spoon some marinara on top of slices; top with some mozzarella. Return to air fryer and continue to cook until cheese is melted and bubbly, 1 to 2 minutes more.

Divide eggplant among plates. Top with basil and bread crumbs.

Nährwertangaben

• Kalorien: 379
• Gesamtfett: 23 g
• Gesättigtes Fett: 7 g
• Transfett: 0 g
• Cholesterin: 35 mg
• Natrium: 941 mg
• Gesamtkohlenhydrate: 22 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 14 g
• Eiweiß: 15 g