Air Fryer Eggplant Parmesan Stacks

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Recipe - Air Fryer Eggplant Parmesan Stacks

From The Hamilton Beach Test Kitchen

Added by Laurie


  • 1 large egg, slightly beaten
  • 1 tablespoon water
  • ¾ cup panko breadcrumbs
  • ⅓ cup grated Parmesan cheese
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ¾ teaspoon dried basil
  • ½ teaspoon coarse black pepper
  • 1 small (10 ounce) eggplant, cut crosswise into 12 (about ¼-inch) slices
  • 1 medium tomato, cored and cut crosswise into ¼-inch slices
  • 8 (¼-inch) slices fresh mozzarella
  • 2 cups prepared spaghetti sauce, divided
  • 12 fresh basil leaves
  • Sliced basil, for garnish  


  1. In a medium bowl, combine egg and water. In a large bowl, combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, basil, and black pepper. 
  2. Dip eggplant slice in egg mixture and toss in crumb mixture until evenly coated. Press crumbs onto slice. Repeat with remaining slices and crumb mixture. Add coated eggplant slices to air fryer basket in a single layer. 
  3. Set air fryer temperature on 375°F. Turning halfway through, cook 9 to 11 minutes or until eggplant is golden brown. Repeat with remaining eggplant slices. Remove to a cutting board. 
  4. For each stack, layer eggplant, tomato, basil, eggplant, mozzarella, basil, eggplant, mozzarella, basil, and eggplant. Carefully, place each eggplant stack in air fryer basket and top with 1 tablespoon tomato sauce. 
  5. Reset air fryer temperature to 375°F and cook 8 to 10 minutes until mozzarella is melted. 
  6. Carefully remove stacks from air fryer basket to serving dish. 
  7. Sprinkle each stack with sliced basil before serving and serve with remaining spaghetti sauce. 

Serves: 3-4

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