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Air-Fried Eggplant with Stovetop Marinara

Enjoy the flavors of traditional eggplant parmesan without the soggy, greasy crust that often comes with it. This lighter, air-fried version has a crisp, cheesy crust that keeps its integrity under the marinara sauce. Although the sauce comes together easily on the stovetop, you can substitute your favorite store-bought marinara to save time. If you have extra sauce, store it in the refrigerator up to a week, or in the freezer up to 3 months.

Prep Time — 35 min
Cook Time — 24 min
Servings — 4
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Ingredients

2 tablespoons extra-virgin olive oil

1½ cups diced onion

1 teaspoon salt

1 teaspoon crushed garlic

1 teaspoon tomato paste

1 can whole peeled tomatoes

1 cup basil leaves

1 tablespoon unsalted butter

2 eggplant

2 large eggs

1 teaspoon salt

½ teaspoon black pepper

1 cup Italian-style bread crumbs

½ cup grated Parmesan

nonstick cooking spray

½ cup shredded mozzarella

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the sauce

Heat the oil in a large saute pan set over medium-high heat. Add the onion and salt and stir to combine. Cook, stirring occasionally, until the onion is just beginning to soften, 4-5 minutes.

2 tablespoons extra-virgin olive oil

1 teaspoon salt

saute pan

wooden spoon

1½ cups diced onion

Add the garlic

Add the garlic. Continue to cook, stirring often, until the onion is soft and translucent, about 2 minutes.

1 teaspoon crushed garlic

Add the tomato paste

Add the tomato paste to the onions. Stir to combine and allow to color slightly, 1-2 minutes.

1 teaspoon tomato paste

Add the remaining sauce ingredients

Stir in the canned tomatoes and juices. Tear the basil leaves and add to the pan. Stir in the butter.

1 can whole peeled tomatoes

1 cup basil leaves

1 tablespoon unsalted butter

Bring to a boil and simmer

Allow the sauce come to a boil, then reduce the heat to medium-low. Simmer uncovered, breaking up the tomatoes with a wooden spoon. Keep at a simmer until the eggplant is ready to serve.

Preheat the June Oven

With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.

June Air Basket

foil

June Oven

Set up the wet coating

In a medium bowl, crack the eggs and add the salt and pepper. Whisk until combined.

2 large eggs

2 medium bowls

whisk

1 teaspoon salt

½ teaspoon black pepper

Set up the dry coating

Combine the bread crumbs and Parmesan in another medium bowl.

1 cup Italian-style bread crumbs

½ cup grated Parmesan

Bread the eggplant

Working in batches, dip a few eggplant slices in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the eggplant in the seasoned bread crumbs, rolling it around until it is completely coated. Shake off any excess and place in the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining eggplant slices until all are coated placing the breaded eggplant in the 3rd June Air Basket when needed.

2 June Air Baskets

June Pan

Coat with cooking spray

Lightly coat the tops of the eggplant with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the eggplant.

nonstick cooking spray

Air fry the eggplant

Slide the June Air Baskets into the top and middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the eggplant 12 minutes. June will notify you when it’s time to rotate the baskets.

Rotate and continue to air fry

Carefully rotate the positions of the two June Air Baskets with the eggplant, switching the top Air Basket to the middle position and the middle to the top. Air fry the eggplant 12 more minutes, until the pieces are deep golden brown. June will notify you when the eggplant is ready.

Add topping and serve

Remove the eggplant from the June Oven. Transfer the eggplant to serving plates or a platter and spoon warm sauce over the top. Sprinkle with the mozzarella and serve.

½ cup shredded mozzarella

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