Air-Fryer Eggplant Parm Bites by Sammy Montgoms

Instructions

1. Cut the eggplant into 1/2-inch-thick slices. Arrange on a baking sheet and sprinkle all over with 1/4 tsp salt. Let stand 30 minutes.
2. Meanwhile, in a shallow bowl, combine the breadcrumbs, Parmesan, and 1/2 tsp salt. In another shallow bowl, beat the eggs. To a third shallow bowl, add the flour.
3. With a paper towel, pat the eggplant slices dry. To coat the eggplant slices, dredge each slice in flour, shaking off excess. Dip eggplant into the beaten egg, then coat with the crumbs, pressing to adhere. Repeat with remaining eggplant slices, breadcrumbs, eggs, and flour.
4. Spray eggplant slices on both sides with olive oil spray. Coat air fryer basket with olive oil spray. Add eggplant slices to air fryer basket in a single layer, spacing slightly apart. Cook at 375°F for 15 to 20 minutes, or until golden brown, flipping over halfway through.
5. Top each eggplant slice with some tomato sauce and mozzarella. Air fry just until cheese melts. Repeat with remaining eggplant slices. Garnish with fresh basil.