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- 2 medium eggplants, sliced into ½-inch rounds - 1 cup panko breadcrumbs - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 cups marinara sauce - 2 large eggs, beaten - 1 teaspoon Italian seasoning - Salt and pepper to taste - Fresh basil leaves, for garnish To make my Air Fryer Eggplant Parmesan Stacks, I gather all these ingredients first. The eggplants are the star here. I choose medium-sized ones for the best flavor and texture. The panko breadcrumbs give a great crunch that I love. The combination of Parmesan and mozzarella cheese adds richness. Marinara sauce brings a nice acidity to balance everything. The eggs help the breadcrumbs stick, and the Italian seasoning adds a nice herb flavor. Don’t forget salt and pepper to enhance the taste! Fresh basil leaves add the finishing touch. They not only make the dish look pretty but also add a fresh flavor. With all these ingredients ready, I'm set to create a delicious dish that is both crispy and simple to prepare. Start by prepping the eggplant slices. Take your two medium eggplants and slice them into ½-inch rounds. This size helps them cook evenly. Next, sprinkle salt over the slices. Let them sit for about 30 minutes. This draws out excess moisture and reduces bitterness. After that, rinse the slices under cold water. Pat them dry with a paper towel. This step is key for a crispy texture. Now it's time to bread the eggplant. In a shallow bowl, mix together the breadcrumbs, half of the Parmesan cheese, Italian seasoning, salt, and pepper. This mix adds flavor and crunch. In another bowl, beat the two large eggs. Dip each eggplant slice into the egg first. Let any excess egg drip off. Then, coat it in the breadcrumb mixture. Make sure each slice is well covered to get a nice crust. Before frying, preheat your air fryer to 380°F (190°C) for about 5 minutes. This helps cook the eggplant evenly. Lightly spray the air fryer basket with cooking spray. Arrange a single layer of breaded eggplant in the basket. Avoid overlapping to get the best crisp. Air fry the eggplant for about 12-15 minutes. Flip the slices halfway through cooking. They should turn golden brown and crispy. Once all the eggplant rounds are cooked, it’s time to assemble. Place one slice of eggplant on a serving plate. Spoon a bit of marinara sauce on top. Sprinkle with mozzarella and a bit of Parmesan cheese. Then, add another eggplant slice on top. Repeat to create layers. Finish each stack with more marinara sauce and cheese on top. Return the stacks to the air fryer for 5 minutes. This will melt the cheese and create a bubbly topping. Choosing medium eggplants is key for this dish. They have a good balance of size and flavor. Look for firm, shiny skins. The color should be deep purple. Fresh eggplants feel heavy for their size. Avoid any with soft spots or wrinkles. Using panko breadcrumbs gives extra crunch. They are light and airy compared to regular breadcrumbs. For the best crispiness, keep the eggplant slices thin. Make sure they are well-coated. Spray the air fryer basket lightly with cooking spray. This helps prevent sticking and keeps them crispy. Garnish with fresh basil leaves for a pop of color. You can also drizzle more marinara sauce on top. For a twist, try adding a sprinkle of red pepper flakes. Pair these stacks with a simple salad or garlic bread. This makes a great meal and adds variety. {{image_2}} You can easily tweak this recipe to fit your vegetarian needs. - Alternative cheese suggestions: If you want to switch things up, try using goat cheese or ricotta. They add a nice creaminess to the stacks. - Adding veggies to the stacks: Feel free to layer in some fresh spinach or roasted bell peppers. These add color and flavor. If you need a gluten-free option, I’ve got you covered. - Gluten-free breadcrumb options: Use gluten-free panko or almond flour. Both work well and give a nice crunch. - Other binding alternatives for egg: Instead of eggs, try using flaxseed meal mixed with water. This binds the breadcrumbs just like eggs would. Want a kick? Let’s spice things up! - Adding spices to the breadcrumb mixture: Mix in some cayenne or crushed red pepper flakes. This adds great heat to your stacks. - Suggestions for spicy marinara sauces: Look for marinara with jalapeños or chipotle. These will give your dish an exciting twist. After you make your Air Fryer Eggplant Parmesan Stacks, let them cool down. You can keep them in the fridge. Use an airtight container to keep them fresh. Place parchment paper between layers to avoid sticking. They stay good for about three days. To reheat these stacks, the air fryer is best. Set it to 350°F (175°C) for about 5 minutes. This keeps them crispy. If you use a microwave, they may turn soggy. Heat them on a plate for about 1-2 minutes, but expect a softer texture. Yes, you can freeze eggplant stacks! Allow them to cool completely before freezing. Wrap each stack in plastic wrap tightly. Then, put them in a freezer-safe bag. They last up to two months in the freezer. To defrost, place them in the fridge overnight. Reheat in the air fryer for best results. Yes, you can prepare these stacks ahead of time. After cooking, let them cool. Then, store them in the fridge for up to two days. When you're ready to eat, just reheat in the air fryer or oven until warm. If you're looking for a substitute for marshmallow sauce, try using a drizzle of honey or agave syrup. Both options add a sweet touch without the marshmallow. You can also use a simple chocolate sauce for a different flavor. To reduce bitterness, sprinkle salt on the eggplant slices and let them sit for about 30 minutes. The salt draws out moisture, which helps remove the bitter taste. Rinse and pat them dry before cooking. Absolutely! Fresh herbs like basil, oregano, and thyme work well. They give a great flavor to your stacks. Just chop them finely and mix them with the breadcrumbs for a fresh twist. Serve the eggplant stacks hot, right from the air fryer. Place them on a plate with extra marinara sauce on the side. Garnish with fresh basil leaves to add a pop of color and flavor. Enjoy! In this blog post, I shared how to make delicious Air Fryer Eggplant Parmesan Stacks. We covered the necessary ingredients, step-by-step instructions, and useful tips for perfecting your dish. I also discussed fun variations and storage tips for leftovers. Trying this recipe will impress your family and friends. Enjoy your tasty stacks, and don't hesitate to get creative with the ingredients. Happy cooking!

Air Fryer Eggplant Parmesan Stacks

Satisfy your cravings with these delicious Air Fryer Eggplant Parmesan Stacks! This easy recipe combines crispy, air-fried eggplant with gooey mozzarella, tangy marinara, and a sprinkle of Parmesan for a mouthwatering dish the whole family will love. Perfect for a weeknight dinner or a fun side dish, these stacks are both nutritious and indulgent. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 cup breadcrumbs (preferably panko for extra crunch)

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cups marinara sauce

2 large eggs, beaten

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

Start by prepping the eggplant slices. Sprinkle salt over the slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat them dry with a paper towel.

    In a shallow bowl, mix together breadcrumbs, half of the Parmesan cheese, Italian seasoning, salt, and pepper.

      In another bowl, place the beaten eggs.

        Preheat the air fryer to 380°F (190°C) for about 5 minutes.

          Dip each eggplant slice first into the egg, letting excess drip off, and then into the breadcrumb mixture, ensuring each slice is well coated.

            Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange a single layer of breaded eggplant in the basket, ensuring they don't overlap.

              Air fry the eggplant for about 12-15 minutes, flipping halfway through, until golden brown and crispy.

                Once all the eggplant rounds are cooked, begin assembling the stacks: Place one slice of eggplant on a serving plate, spoon a bit of marinara sauce on top, sprinkle with mozzarella and a bit of Parmesan, and then top with another eggplant slice. Repeat the process to create layers.

                  Finish each stack with more marinara and cheese on top. Return the stacks to the air fryer for an additional 5 minutes, or until the cheese is melted and bubbly.

                    Remove from the air fryer and let them cool slightly before garnishing with fresh basil leaves.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4