Air Fried Eggplant Parmesan

It’s no secret that my favorite guilty pleasure used to be the Olive Garden. I would get the Eggplant Parmesan and substitute the spaghetti for the Fettuccini Alfredo because I’m from the midwest and was working on my winter layers. I have already veganized their Fettuccini Alfredo, but I thought it was time to give Eggplant Parmesan a spin. This version is gluten free, oil free, and delicious AF. This is how we made it:

Eggplant:

1 eggplant, sliced into ½ inch slices

1 cup gluten free bread crumbs

½ tsp dried basil

½ tsp ground garlic

Few grinds of black pepper

Batter:

1/4 cup chickpea flour

1/2 cup water

1/2 tsp salt

1/4 tsp paprika

Few grinds black pepper

Marinara Sauce(Optional):

½ onion, chopped

1 15 ounce can of diced tomatoes

3 cloves garlic, minced

½ tsp dried basil

½ tsp salt

Few grinds of black pepper

Pinch of red pepper flakes

Directions:

Place eggplant slices on a baking sheet lined with paper towels and sprinkle slices generously with salt. This helps draw some of the moisture out of the eggplant so we don’t get soggy eggplant. Let sit for about 20 minutes.

Meanwhile, for the marina sauce, cook the onions on medium heat in a small saucepan for about 5 minutes or until the onions get soft and start to brown. Add in the tomatoes with all of their juices, garlic, basil, salt, pepper, and pepper flakes. Cook for about 10 minutes. Add the sauce to a food processor or a blender. I like to leave a little texture to my sauce, but you decide how long to blend.

Mix all of your batter ingredients together in a small bowl. In another small bowl, mix together bread crumbs, basil, garlic, and pepper.

Dip each eggplant slice the batter, and then into the bread crumbs. Really get them in there! Place the slices in the air fryer basket, and then cook the eggplant at 370 degrees for 20 minutes flipping once halfway through.

Serve with marinara sauce and our favorite coconut mozzarella cheese!