Inside-Out Air-Fried Eggplant Parm

Eggplant Parmesan in the Air Fryer

Ingredients:

• 1 medium eggplant, halved lengthwise
• 4 tablespoons olive oil, divided
• 1 pinch kosher salt, divided
• teaspoon ground black pepper, divided
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon chopped fresh basil

Directions:

1. Score the flesh of the eggplant lengthwise, making sure not to cut through the skin. Then, score it again widthwise to create cubes. Carefully turn the eggplant inside out, exposing the flesh. Repeat the process with the second half of the eggplant.
2. If the eggplant starts to break, adjust the outer edges to help it stand up, or use a skewer to keep it open.
3. Drizzle both halves with 2 tablespoons of olive oil, followed by teaspoon of salt and teaspoon of pepper. Make sure the seasoning is evenly distributed.
4. Place the eggplant halves in the air fryer basket and cook at 390F to 400F for 10 minutes, or until tender.
5. After 10 minutes, open the air fryer and top each eggplant half with marinara sauce. Sprinkle mozzarella cheese and grated Parmesan on top, ensuring each groove is filled with the toppings.
6. Return the eggplant to the air fryer and cook for an additional 5 minutes to melt the cheese and heat the sauce.
7. Once cooked, remove from the air fryer and sprinkle with freshly chopped basil before serving.

Cook's Notes:

• This dish pairs wonderfully with a spicy marinara, like arrabiata sauce, for an extra kick.
• If you prefer, you can add ground beef or chicken to the recipe for added protein.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data. If you are following a medically restrictive diet, please consult your doctor or dietitian before preparing this recipe.