2mediumglobe eggplantssliced into 1/4" rounds and dried on paper towels
1cflourseasoned with a pinch of salt and pepper
4eggsbeaten
2cseasoned bread crumbs
56oztomato saucesee introduction
1.5lbssliced (not shredded) fresh mozzarella
1.5cgrated Parmesan cheese
6slicesProvolone cheeseoptional
Instructions
Place the flour, eggs and seasoned bread crumbs in three separate shallow bowls.
One by one, dip each eggplant slice into the flour (shake off excess), then egg and finally the bread crumbs, being sure to coat each side. Set aside as you go through the process.
Meanwhile, preheat air fryer to 380F.
Once all of the slices are breaded, spray each side with cooking spray and lay in air fryer being sure not to overlap slices. You will need to air fry in batches. Cook for 7 minutes, then flip the slices and fry for 7 minutes more. Once done, set the cooked slices aside and preheat the process with the remaining slices.
Meanwhile, heat your tomato sauce to warm. Coat the bottom of a 9" x 13" casserole dish with a layer of sauce.
Once the eggplant slices are cooked, place the first layer or rounds over the sauce on the bottom of the casserole dish. Layer with more sauce, 1/2 of the mozzarella cheese, 1/2 c Parmesan and 2 torn slices of Provolone, if using. Repeat two more times with eggplant, sauce and cheese, ending with the final layer of cheese.
At this point, the eggplant parmesan can be covered and set aside or refrigerated until ready to cook and serve.
When ready to cook, preheat the oven to 350F. Place uncovered casserole dish in the oven and bake until heated through and cheese is nicely melted, approximately 20 minutes. If the casserole has been refrigerated and not brought to room temperature before cooking it may take a bit longer.