Eggplant Parmesan Stacks Recipe

Ingredients

1 large eggplant, sliced into ¼ inch rounds 4 cups panko breadcrumbs 1 ½ cup grated parmesan cheese 2 eggs, beaten ¾ cup all-purpose flour 2 tsp salt 1 cup marinara sauce, plus more if needed 8 oz. fresh mozzarella, sliced 5 sprigs fresh oregano Organic olive oil spray

Prepare the dredging station with flour, beaten eggs, and breadcrumbs mix. Coat eggplant slices thoroughly before air frying.

Ensure proper spacing in the air fryer basket to avoid overlap. Spray with olive oil and cook at 400°F for 15 minutes, flipping halfway. 

Assemble the eggplant stacks with marinara, mozzarella, and oregano between slices. Layer carefully for balanced flavor in each bite.

Place the stacks in the air fryer and cook until the cheese melts and the stacks are heated through, about 5-7 minutes. 

Serve the warm, crispy eggplant stacks as a delicious appetizer or main course, showcasing the savory blend of flavors and textures. 

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