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.

Caprese

There is no better way to capture the flavors of summer than this super easy and super beautiful dish. I took this to a family reunion potluck last weekend and returned with only 3 slices of tomato left!

INGREDIENTS

• 3 or 4 tomatoes, sliced 1/4” thick (use both red and yellow tomatoes for extra color)

• Small package fresh mozzarella, sliced 1/4” thick (I found some at Sunmart/Family Fare)

• 1/3 cup fresh basil leaves

• 1/3 cup balsamic vinegar

• 1/2 tsp honey

DIRECTIONS

Prepare the balsamic glaze: In a small saucepan, bring balsamic vinegar and honey to a boil, then reduce heat and simmer for about 15 minutes while preparing the rest of the dish. Stir occasionally. Glaze is done when it has reduced about 50% and lightly coats the back of a spoon. If you get impatient, it’s ok—it will thicken some more as it cools.

Arrange alternating slices of tomatoes and cheese on a platter (I like to arrange them around a bowl of mixed cherry tomatoes). Stick basil leaves between some layers of tomatoes and cheese. Drizzle with the balsamic glaze. Serve immediately.

NOTES

You can also sprinkle with salt and pepper, and/or drizzle with olive oil right before serving, but I opted to keep things simple. You can omit the balsamic glaze for an even simpler dish.

Arranging hint: to fill a larger platter, cut the tomato and cheese slices in half to create semicircles and arrange with the flat side down.

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

Pumpkin Coconut Curry

This recipe is a huge hit every time I make it. I dare you to not have seconds.

It’s a delicious, warming dish for winter, and allows you to use local storage ingredients, like onions, pumpkins/squash, and garlic, plus honey, cilantro, and even a tomato and jalapeno if you froze those when they were in season.

Ingredients:
2 pie pumpkins or 1 large butternut squash, cut into equal size cubes
2 tbsp oil
1 tsp mustard seeds
1 small onion, finely chopped
4 garlic cloves, finely chopped
4 tsp grated ginger
1 tsp ground cumin
½-1 hot red chili pepper, sliced
¼ tsp hot chili powder
1½ tsp garam masala
1½ tsp ground coriander
1 tsp turmeric
1 tsp cinnamon
1-2 tsp honey
a handful of cilantro, stems chopped + leaves for serving
1 can regular coconut milk
½ can chopped tomatoes (or 1 large tomato, peeled and chopped)
1 tsp salt
lime wedges, to serve
handful of cashews (to serve)

Instructions:

Preheat oven to 400 degrees. Peel and chop the pumpkin or squash into 1” cubes. Drizzle with oil, and roast in the oven for about 30 minutes while preparing the rest of the ingredients.

Heat the oil on medium heat in a large pot. Once hot, add mustard seeds and stir until they start popping like popcorn. Add chopped onion and stir until it begins to soften.

Add garlic, ginger, hot pepper, and chopped cilantro stems. Cook 2 minutes while stirring to keep it from sticking.

Add all spices and salt. Reduce heat to low and stir for 1 more minute.

Add chopped tomato and 1/4 cup water. Cook 2 minutes until tomatoes soften.

Add coconut milk and pumpkin/squash cubes. Bring to a gentle boil, then reduce heat to simmer until pumpkin/squash is fully tender.

Taste and add more salt if desired, plus honey.

Serve topped with cilantro leaves and chopped cashews, plus lime wedges to squeeze. Serve with rice or naan.

Katie’s notes:

To add more protein to the recipe, add some cooked chicken or tofu when you add the pumpkin/squash.

If you don’t like spicy food (like me!), omit the pepper and chili powder.

Recipe adapted from Lazy Cat Kitchen

Simple Snacks

Simple snacks with local veggies

If you’re trying to incorporate more healthy food into your routine, here are some easy ways to eat healthier snacks.

The quickest and easiest is to simply eat raw veggies with your favorite dip, like Ranch, honey-mustard, or homemade beet hummus like in the photo below. (For more delicious dip ideas, check out this collection.)

To make healthy snacking easier, have your veggies washed and sliced, and in an easy-to-grab container so you’ll be more likely to choose them over the bag of potato chips.

Veggies in the photo above include:

• carrots

• cucumbers

• multi-colored green beans

• kohlrabi

• multi-colored bell peppers

Other great veggies for raw snacking include:

• cauliflower

• broccoli

• radishes

• salad turnips

• cabbage

• snap peas

• cherry tomatoes

And fruits and berries are great for snacking! You can find local:

• strawberries

• raspberries

• blackberries

• cantaloupe

• watermelon

• apples

• peaches

• pears

You can freeze or dehydrate fruits and berries to make them last longer.

To step up your snacking game a bit (or for fancy appetizers), try incorporating vegetables into dips, spreads, or the beautiful tomato-basil bruschetta pictured below, crafted by one of our CSA members.

photo by Jen Amor