Air Fryer Eggplant Parm

• porcje: 2 servings
• czas aktywny: 10 minutes
• całkowity czas: 45 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 379
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Trans: 0 g
• Cholesterol: 35 mg
• Sód: 941 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 14 g
• Białko: 15 g