Crispy Eggplant Parmesan Rounds

Ingredients

• 2 medium eggplants, sliced into ½-inch rounds

• 1 tsp salt (for sweating the eggplant)

• 2 cups marinara sauce

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Fresh basil for garnish

Breading:

• 1 cup flour

• 3 large eggs, whisked

• 1½ cups Italian breadcrumbs

• ½ cup panko breadcrumbs

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• ½ tsp black pepper

• ½ tsp salt

Instructions

1. Prep the eggplant:
   Lay the slices on paper towels, sprinkle with salt, and let sit 20–30 minutes to draw out moisture. Pat dry.

2. Bread the rounds:

   • Coat each slice in flour.

   • Dip into beaten eggs.

   • Press into the breadcrumb mixture (Italian crumbs + panko + seasonings).

3. Cook:
   Air Fryer: 400°F (200°C) for 10–12 minutes, flipping halfway, until crispy.
   Oven: 425°F (220°C) for 20–25 minutes, flipping halfway.
   Pan-Fry: Fry in shallow oil 2–3 minutes per side until golden.

4. Add toppings:
   Spoon a bit of marinara on each round, sprinkle with mozzarella & Parmesan.

5. Melt the cheese:
   Return to air fryer/oven for 3–5 minutes until bubbly and melted.

6. Serve:
   Garnish with fresh basil and serve with extra marinara.

Cooking Time

• Prep: 20 minutes

• Cook: 20 minutes

• Total: 40 minutes

Calories (per round, approx.)

About 120–140 calories depending on cooking method and cheese amount.