Have you heard of the “technology adoption curve” or “innovation adoption lifecycle”? It describes how quickly different proportions of a population accept new technologies and practices. It looks something like this:
That’s right. I’m usually so far behind the rest of the population that I can pick up the “new” technology at thrift stores for a fraction of the price once everyone else has moved on to the next new thing. How far behind am I? My tractor is turning 72 years old next month. My car is older than I am. I’m still using my 12-year-old printer (it was free!) And, fourteen years after its introduction, I finally bought an air fryer.
I was pretty hesitant to buy one for several reasons. Did I really need another cooking gadget? Surely my ancient toaster over (an excellent thrift store score) would suffice? If I bought an air fryer, would I immediately slide down the slippery slope of buying junk food like frozen onion rings, mini corn dogs, and mozzarella sticks?
Even accidentally winning a trivia contest about air fryer cooking two years ago didn’t convince me to purchase one. So thank you to the CSA members who finally convinced me to go for it!
My very first experiment in the air fryer: eggplant parmesan. Delicious! (Plus, convenient to use up the last of the eggplants and tomatoes of the season).
Subsequent experiments indicate I still have some work to do to perfect sweet potatoes, salmon, and egg bites. Grilled cheese was amazing, though! Up next: experimental air fryer aloo gobi (an Indian cauliflower dish).
Eggplant Parmesan Recipe
Ingredients
1 large or 2 small eggplants
1/2 cup flour
2 eggs
splash of milk
1 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup marinara or tomato sauce
1/2 cup shredded mozzarella cheese
Chopped basil or parsley for garnish (I used parsley and oregano)
directions
Slice eggplants into 1/2” thick rounds, lightly salt both sides (optional), and let sit.
In a shallow bowl, combine bread crumbs, garlic powder, and Italian seasoning. In a separate bowl, whisk eggs and milk. Put flour in a third bowl. Preheat air fryer to 370-390 degrees, depending on settings available.
Pat eggplant slices dry with a paper towel. Dip each slice first in the bowl of flour, fully coating the slice. Then, dip in egg bowl. Finally, place in bowl of bread crumbs and ensure the slice is fully coated with bread crumbs.
Arrange slices in single layers (you’ll need multiple racks or to do several rounds of cooking) in the air fryer, and air fry for 6-8 minutes (check regularly to ensure they’re not too brown). Flip slices and air fry another 4-6 minutes.
While eggplant is cooking, warm the marinara sauce. Or, if like me you don’t have any, make your own tomato sauce by sautéing onions, garlic, diced tomatoes, and spices/herbs. Allow to simmer while eggplant is cooking.
When eggplant is done, spread a layer of tomato sauce on the bottom of the plate. Arrange eggplants on sauce. Immediately sprinkle with cheese so it melts and then top with herbs.
