Air Fryer Eggplant Stacks

How to Make Air Fryer Eggplant Stacks

1. 1

   Step 1: Slice and sweat the eggplant

   Trim the ends and cut the eggplant into 1/3-inch (8 mm) rounds. Arrange slices in a single layer, sprinkle both sides with kosher salt, and let sit 8–10 minutes to draw out moisture; then blot dry with paper towels. This step reduces sogginess and concentrates flavor.

   For this step

   • 1 eachLarge globe eggplant
   • 1 1/2 teaspoonsKosher salt
   
2. 2

   Step 2: Make dredge and coat the slices

   Whisk the eggs in a shallow bowl. In another bowl, combine almond flour, grated Parmesan, garlic powder, and a pinch of black pepper. Dip each dried eggplant slice into the egg, letting excess drip off, then press into the almond-Parmesan mixture to coat both sides, shaking off any loose crumbs.

   For this step

   • 2 eachLarge eggs
   • 3/4 cupAlmond flour
   • 1/3 cupGrated Parmesan
   • 1 teaspoonGarlic powder
   
3. 3

   Step 3: Air-fry the eggplant until crisp

   Preheat the air fryer to 390°F (200°C). Lightly brush or spray both sides of the coated slices with olive oil and arrange in a single layer in the basket without overlapping (work in batches if needed). Air-fry 8–10 minutes, flipping once, until golden and crisp; set aside on a rack to keep crisp between batches.

   For this step

   • 2 tablespoonsOlive oil
   
4. 4

   Step 4: Assemble the stacks

   On a work surface, layer a crisp eggplant round, spread about 1 tablespoon marinara, then top with a slice of fresh mozzarella and another eggplant round. Repeat to build 2–3-layer towers (2–3 eggplant rounds high), finishing with a mozzarella slice and a little extra marinara if desired. Repeat to make 4 stacks in total.

   For this step

   • 8 ouncesFresh mozzarella, sliced (about 1/4-inch)
   • 1/2 cupLow-carb marinara sauce
   
5. 5

   Step 5: Finish and serve

   Return the assembled stacks to the air fryer (use the tray or work in two batches) and cook at 370°F (190°C) for 3–5 minutes until the mozzarella is melted and bubbly. Remove, garnish with fresh basil leaves, a light drizzle of olive oil, and an extra sprinkle of Parmesan; serve hot.

   For this step

   • 10 leavesFresh basil leaves
   

1. Trim the ends and cut the eggplant into 1/3-inch (8 mm) rounds. Arrange slices in a single layer, sprinkle both sides with kosher salt, and let sit 8–10 minutes to draw out moisture; then blot dry with paper towels. This step reduces sogginess and concentrates flavor.
2. Whisk the eggs in a shallow bowl. In another bowl, combine almond flour, grated Parmesan, garlic powder, and a pinch of black pepper. Dip each dried eggplant slice into the egg, letting excess drip off, then press into the almond-Parmesan mixture to coat both sides, shaking off any loose crumbs.
3. Preheat the air fryer to 390°F (200°C). Lightly brush or spray both sides of the coated slices with olive oil and arrange in a single layer in the basket without overlapping (work in batches if needed). Air-fry 8–10 minutes, flipping once, until golden and crisp; set aside on a rack to keep crisp between batches.
4. On a work surface, layer a crisp eggplant round, spread about 1 tablespoon marinara, then top with a slice of fresh mozzarella and another eggplant round. Repeat to build 2–3-layer towers (2–3 eggplant rounds high), finishing with a mozzarella slice and a little extra marinara if desired. Repeat to make 4 stacks in total.
5. Return the assembled stacks to the air fryer (use the tray or work in two batches) and cook at 370°F (190°C) for 3–5 minutes until the mozzarella is melted and bubbly. Remove, garnish with fresh basil leaves, a light drizzle of olive oil, and an extra sprinkle of Parmesan; serve hot.