Air Fryer Eggplant Parmesan

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.

Shakshuka

Shakshuka is a traditional breakfast dish from the Mediterranean. This can be baked in a cast iron skillet in the oven, or simply made in a large frying pan (with a lid) on the stove. 

I like to make this as a quick mid-summer supper. The base ingredients are tomatoes, onions, and eggs, and from there you can add other ingredients and spices as you like.

INGREDIENTS

• 3 Tbsp oil

• 1 onion, diced (or use chopped green onions, added at the same time as the eggs)

• 1 bell pepper, seeds removed, diced

• 2 cloves garlic, minced (or substitute one bunch garlic scapes, chopped)

• 1/2 tsp turmeric powder

• 1/2 tsp cumin

• 1/2 tsp ground coriander

• 1/2 tsp paprika

• dash cayenne powder or chili powder or pinch red pepper flakes (optional)

• Salt and pepper to taste

• 6 cups diced fresh tomatoes or cherry tomatoes

• 1/2 cup tomato sauce (or leftover spaghetti sauce, or marinara sauce, etc) (optional)

• 1/4 cup chopped parsley (or substitute cilantro or mint)

• 6 eggs

DIRECTIONS

Heat oil in frying pan. Add bell pepper and onion and cook 5 minutes or until onions are translucent. Add garlic and spices and cook another minute. Add tomatoes and tomato sauce and cook for about 15 minutes to reduce and thicken. Taste and add more spices as needed. Reduce heat to a simmer. Use a large spoon to make 6 evenly spaced indentations in the mixture. Gently crack an egg into each indentation. Cover the pan and cook about 8 minutes, or until eggs are poached to your liking. Sprinkle the chopped parsley on top and serve with toast, pita, naan, or challah bread.

Optional additions: feta or goat cheese, sliced avocado, cooked sweet potatoes, chopped fresh jalapenos, etc