Eggplant No Parm
It has been a minute since I posted a new recipe to the blog, and for that I apologize. Allow me to explain myself. Hopefully this hasn’t been the case for you, but I’ve just noticed so much insane negativity floating around the airwaves in 2020. I needed a break from it all. So, I took one! I went on a great solo hiking trip to New Hampshire where I hiked 37 miles in three days by myself and knocked several 4,000 footers off my list. I spent a weekend in the Finger Lakes with my mom and her boyfriend and we cruised to Watkins Glen on their boat and we explored the Glen Trail at Watkins Glen State Park. I invited my friends over for an Oktoberfest dinner. And I went to my best friend’s wedding. So, needless to say, I’ve been busy having fun. But now that the days are getting shorter and the weather is getting colder, I’m excited about getting back in the kitchen and creating new recipes to share with you all here!
On my furlough day last week I busted out three new recipes for the blog, and this was one of them! Not that this was my intention, but of the three new recipes I created that day, all three were air fryer recipes! I just can’t help it but I’m obsessed with my air fryer. I’m pretty positive it’s the best gift Mike’s ever given me. We use it all the time and it’s such a game changer for weeknight dinners. I love that I can go to the gym after work, get a full workout in, and then come home and have dinner on the table for Mike and I just minutes after walking in the door. Seriously, if you don’t have an air fryer, you should get one. I love mine because of its big flat basket. It makes recipes like this one possible because I can fit so many eggplant pieces on the tray!
If I’m being honest, I’m not the biggest eggplant fan. But as it turns out, if I coat it in a tasty breading, air fry the heck out of it, and drown it in my favorite pasta sauce, I then turn into a pretty big fan! This is a recipe I have a feeling I’ll be making on repeat during the cold winter months for some date night dinners in. As long as I can still score an eggplant at the grocery store that is, I suppose. Yay eggplants!
Eggplant No Parm
Ingredients
Equipment
Method
- Cut the stem off of the eggplant. Continue to make cuts approximately ¼ – ½ inch thick, keeping the cuts parallel to the first cut you started with when you removed the stem. You will need 9-10 pieces to yield two servings.
- In one medium shallow bowl, whisk the eggs. In a separate shallow bowl, combine the almond flour, Italian seasoning, nutritional yeast, and sea salt.
- Preheat the air fryer to 400° F.
- While the air fryer preheats, dredge each eggplant piece in egg. Shake off the excess and then dredge in the almond flour mixture. Place on the air fryer basket. Repeat until your air fryer basket is filled up with the eggplant pieces in a single layer. Spray the tops of each eggplant piece with avocado oil spray.
- Air fry in the preheated fryer for 5 minutes. Remove the tray from the fryer and carefully flip each eggplant piece over. Spray the tops with avocado oil spray and air fry for 6-7 minutes more, until browned all over and fork tender. Remove from air fryer.
- On each plate, place one of the largest eggplant slices. Spread ~2 tablespoons of pasta sauce over the eggplant piece. Repeat with slightly smaller eggplant pieces and sauce, until each stack has 4-5 eggplant pieces in it. Top with pasta sauce. Serve with zucchini noodles or your favorite pasta sauce and fresh basil for a garnish. Serve hot and enjoy!
