Go Back
+ servings
eggplant parmesan
Print Pin
5 from 2 votes

Eggplant Parmesan

Eggplant Parmesan
Course Main Dish
Cuisine Italian
Prep Time 45 minutes
Cook Time 15 minutes
Servings 6
Author Jim


  • 1 large eggplant
  • 3 eggs
  • 1/4 cup milk
  • 3 cups flour
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt (plus some for the eggplant curing)
  • 1/2 teaspoon black pepper
  • 3 cups panko bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 cup tomato sauce
  • 1 cup fresh mozzarella
  • olive oil spray


  • Peel your eggplant. Slice lengthways into 1/2" slices; I usually get 5-6 per eggplant. Place on baking sheet lined with paper towels or draining rack. Literally salt both sides of the eggplant and let sit for 30 minutes.
  • Preheat oven or airfryer to 375 degrees. In three dishes, combine:
    flour/garlic powder/onion powder/1 teaspoon of salt/black pepper
    eggs (beaten)/milk
  • Rinse eggplant slices under water and dry with a clean towel. Bread into flour, then eggs, then panko.
  • Cook eggplant for ~8 minutes in the air fryer or 14 in the oven or until golden.
  • Once eggplant is crispy, remove from oven. Spray or drizzle some olive oil on top, followed by sauce, then cheese. Cook for another 3-4 minutes until cheese is melted. Serve. Enjoy!


Serving: 6People | Calories: 397kcal