Recipe By NicoleMcmom
Rating
Published Apr 25th
Inside-Out Air-Fried Eggplant Parm
Prep 15m Cook 15m Additional - Ready In 30m
Servings 2 servings Calories 579.7

Gooey, rich, flavorful, and indulgent, this eggplant is super tender, especially around the edges. Marinara sauce and cheese are the perfect rich complements to hide any slight bitterness left behind from the eggplant.

Recipe Ingredients

  • 1 medium eggplant, halved lengthwise
  • 4 tablespoons olive oil, divided
  • 1 pinch kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon chopped fresh basil

Cooking Directions

  1. 1 Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
  2. 2 Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
  3. 3 Air-fry at 390 to 400 degrees F for 10 minutes.
  4. 4 Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
  5. 5 Serve immediately sprinkled with fresh basil.

Nutrition Facts

  • Calories 579.7
  • Carbohydrate 34.9 g
  • Cholesterol 43.1 mg
  • Fat 41.3 g
  • Fiber 12.6 g
  • Protein 20.7 g
  • Saturated Fat 11.3 g
  • Sodium 1145 mg
  • Sugar 18.1 g

Chef's Notes

Great served with a spicy jarred marinara like arrabiata sauce; Add ground beef or chicken if desired!

Reviews

  1. We veganized ours by using aquafaba instead of oil, nutritional yeast for the cheese and crumbled some meatless meatballs with our homemade marinara. So delicious. Adding this to our eggplant repertoire. Thanks for the inspiration!
  2. I made this because I am trying to be less carb focused, but I love eggplant parmigiana. I could not for the life of me get the eggplant to flip inside out, but it still worked, I just cooked it 5 minutes longer before putting the sauce and cheese on. I just opened the slits - Read more ...