Crispy Eggplant Parmesan
Optavia Stacey Hawkins
4
10 minutes
10-15 minutes
Italian
Main Dish
This easy and super delicious recipe for Low Carb Eggplant Parmesan is made using the air fryer at a fraction of the fat and calories (and carbs!) found in traditional (fried) eggplant parmesan dishes.
Perfect for anyone trying to cut calories, on a low carb diet, the Optavia diet or simply looking for a deliciously healthy version of this yummy comfort food meal.
Happy Cooking!
Stacey
Ingredients
1 medium sized eggplant, approximately 4” in diameter
Table salt
1 egg white, beaten
4 Tablespoons Stacey Hawkins Italian Basil Panko -OR-
4 Tablespoons Stacey Hawkins Parmesan Paprika Panko
4 T grated parmesan cheese
1 pinch Stacey Hawkins Dash of Desperation Seasoning
4 T (¼ C) no sugar added marinara sauce
8 T (½ C) low fat shredded mozzarella cheese
Directions
Cut the eggplant into 4- ¼ inch slices and place on a baking sheet in a single layer.* They should weigh about 1.5 ounces each.
Sprinkle the eggplant with salt and let it sit for at least 15 minutes to help remove the bitterness. When ready to use, rinse with running water and pat as dry as possible with paper towels.
Preheat your air fryer to 375° F. While heating, whisk the egg in a small bowl with 1T water.
Dip the eggplant slice in the egg wash and lightly coat each side.
Sprinkle both sides of the eggplant with the bread crumbs and then with the Parmesan cheese. Finish with a pinch of Dash of Desperation. Repeat until all 4 slices are done.
Place each slice in the air fryer in one single layer, not touching and cook for 8-10 minutes, spritzing lightly with cooking spray & flipping over halfway.
Place 1 Tablespoon of Marinara on each eggplant slice and top with mozzarella cheese. Close the air fryer and cook for 1 additional minute. Turn the air fryer off and leave the eggplant to sit inside for 1 more minute for the cheese to be nice and melty.
Remove from the air fryer and enjoy!
