Inside-Out Air-Fried Eggplant Parm
Gooey, rich, flavorful, and indulgent, this eggplant is super tender, especially around the edges. Marinara sauce and cheese are the perfect rich complements to hide any slight bitterness left behind from the eggplant.
- Serves: 2 persons
- 1medium eggplant, halved lengthwise
- 4tablespoons olive oil, divided
- 1pinch kosher salt, divided
- ½teaspoon ground black pepper, divided
- 1cup marinara sauce
- 1cup shredded mozzarella cheese
- 2tablespoons grated Parmesan cheese
- 1teaspoon chopped fresh basil
Step 1Score eggplant all the way through the flesh lengthwise, being careful not to cut through the skin. Score again widthwise to create cubes. Gently turn the eggplant inside out. Repeat with second half. If eggplant breaks, manipulate the outer edges to stand up or use a long skewer to hold it open.
Step 2Drizzle both halves with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place in an air fryer basket.
Step 3Air-fry at 390 to 400 degrees F for 10 minutes.
Step 4Open the air fryer and top each eggplant with marinara sauce, mozzarella cheese, and Parmesan cheese, trying to fill each groove. Air-fry 5 minutes longer.
Step 5Serve immediately sprinkled with fresh basil.