Gluten Free Air-Fryer Eggplant Parm

Most dinner dishes in my household I cant take total credit for unless it involves a one pan recipe of some sort of mixed frozen veggies. I am super lucky that my hubs is an amazing cook, and also creates dishes that I envision for him that are healthy.

I am trying to eat more plant based these days so bought myself a big ole eggplant at Trader Joes last week and wanted to make an eggplant parm. I hate when eggplant parms get all mushy though, yuck! This Eggplant parm is the CRISPIEST eggplant parm you shall ever eat! It hard to believe that this isnt deep fried goodness. The crisp factor is REAL!

​There are a few steps that go into making this recipe. You need three different bowls with three mixes for dipping. Egg wash, flour mixture, and panko mixture. I love this Gluten Free panko mixture from Ians it makes all my air fryer dishes so crispy!

Once they eggplants are dipped in each batter it should look like the picture below. We also put them in the fridge for 5-10 minutes to make sure the breadcrumbs were set in place before air frying.

When you finish air frying no need to take these guys out to sauce and cheese them up. You just scoop a spoonful to the tops and sprinkle with cheese of choice and then close the air-fryer to cook for another 2 minutes so the sauce gets hot and cheese melts.

If you remake this dish make sure to share it on instagram and tag me @stephi.paige! I cant wait to see how these turn out! Also, Aaron (my hubs) is so excited these are a big hit!

Ingredients:
1 Eggplant
1 1/2 Cups Ians GF Bread Crumbs
1 Cup Almond Flour
2 Eggs 
Raos Sauce (or sub any tomato sauce)
Violife Mozz Shreds (or sub cheese of choice)
1 tbsp garlic powder
1 tbsp Italian seasoning
Salt and Pepper to taste


Directions:
1.) Wash and peel eggplant. Then slice about  1/2 inch slices
2.) Lay out slices on paper towel to dry (can salt them if you like)
3.) Take out three small-med bowls. In one bowl scramble eggs, second bowl add almond flour with salt, pepper, and garlic, third bowl add bread crumbs and Italian seasoning.
4.) Dredge eggplant slices in almond flour mixture, then into the egg wash, then into bread crumb mixture. Make sure once the slice is laid out on parchment paper to press the bread crumbs down so they set.
5.) Place slices in the fridge for 5-10 minutes so batter sets on slices.
6.) Before placing slices into the air fryer spray both sides with cooking spray (I used coconut oil) you may need to repeat the air frying process multiple times depending on how big your air fryer is. Ours could only hold 4 slices at a time.
7.) Places slices in a single layer in air fryer and cook on 400 for 6 minutes. Then flip the slices and cook for another 2 minutes.
8.) Add sauce and cheese on top to the center of slices and pop back in for another 2-3 min (until cheese is melted).


Enjoy! Let me know how you liked these by tagging me on Instagram @stephi.paige or commenting below!