Eggplant Parmesan
This Eggplant Parmesan has got to be my new favorite! It was super easy and filling! Not only is this packed full of delicious ingredients, it was done in less than an hour and you can serve this as is or over a bowl of pasta or with a side salad.
Servings: 6
Equipment
- Casserole dish
- Air fryer
- Bowls
Ingredients
- 1 Large Eggplant or two small
- 2 Packets Shake n Bake I used Aldi brand
- 1 TBSP Italian seasoning
- 1 TBSP Dried basil
- 1 TBSP Oregano
- 1/2 tsp Dak's Italian Blast discount code:chefallie10
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 - 3/4 Cup Egg Substitute seasoned with a little more Italian seasoning
- Marinara I used my Sunday sauce, recipe on my blog
- 1 Cup Fat free mozzarella Kraft brand
- 4 oz. Part skim mozzarella I used Aldi brand
- Fresh basil to garnish
- Grated parmesan to garnish
Instructions
- Preheat oven to 350
- Preheat air fryer to 380
- Slice your eggplant into 1/2 inch slices
- Place slices of eggplant on pieces of paper towel and sprinkle with salt. Let sit for about 5 minutes then dab moisture out
- Season the breadcrumbs with the Italian seasoning, dried basil, oregano , Dak's Italian Blast, salt and pepper. Mix up
- Season egg substitute with a little more Italian seasoning
- Take each slice of eggplant and dip into the egg mixture then into the breadcrumbs.
- Once all done, spray the air fryer basked or tray with cooking spray to prevent sticking. Air fry at 380 for about 10 minutes
- Once all are air fried, coat the bottom of the casserole dish with sauce
- Time to layer up. Place eggplant down, then more sauce, Cheese, more eggplant then more sauce. Once all done sprinkle all the cheese over the top
- Bake in the oven for about 10 minutes or until cheese is nice and melted. If you desire turn broil on until nice and golden
- Garnish with fresh basil and some grated parmesan
- Serve as is and enjoy!
Notes
5 Bites on Better Balance iTrackBites
5 WW ( All plans )
214 Calories