BelGioioso Fresh Mozzarella Air Fry Eggplant Stack
Crispy on the outside, tender on the inside – air-fried eggplant, warm marinara, and melty BelGioioso mozzarella come together in this picturesque stack that delivers on flavor and texture.
Recipe - Downers Grove, IL
BelGioioso Fresh Mozzarella Air Fry Eggplant Stack
000
Ingredients
1 medium Eggplant
2 cups Panko breadcrumbs
5 oz. BelGioioso Parmesan cheese, grated
2 Eggs
1 cup flour
12 oz. Marinara Sauce
16 oz. BelGioioso Fresh Mozzarella For Baking cheese
Fresh basil to taste
Salt
Directions
- Slice eggplant and sprinkle with salt.
- Let stand for 30 minutes, allowing the eggplant to draw out moisture. Pat dry.
- Combine the breadcrumbs with 3 oz grated Parmesan in one bowl.
- Beat the eggs in a separate bowl.
- Third bowl is flour.
- Coat the eggplant slices in flour first, eggs second and breadcrumbs third.
- Air-fry the breaded slices for 8 minutes, then flip and continue cooking until breadcrumbs start to brown.
- Top the air fried eggplant with marinara and slices of Fresh Mozzarella, continue to heat until cheese is melted.
- Top with grated Parmesan when ready to serve.
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Prep Time
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Cook Time
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Servings
Directions
- Slice eggplant and sprinkle with salt.
- Let stand for 30 minutes, allowing the eggplant to draw out moisture. Pat dry.
- Combine the breadcrumbs with 3 oz grated Parmesan in one bowl.
- Beat the eggs in a separate bowl.
- Third bowl is flour.
- Coat the eggplant slices in flour first, eggs second and breadcrumbs third.
- Air-fry the breaded slices for 8 minutes, then flip and continue cooking until breadcrumbs start to brown.
- Top the air fried eggplant with marinara and slices of Fresh Mozzarella, continue to heat until cheese is melted.
- Top with grated Parmesan when ready to serve.
