Ingredients
- 2 medium eggplant (about 400 g), sliced into
- 1/2-inch rounds
- 1 (2 oz. or 60 g) whole egg, beaten
- 1 tablespoon (15 ml) water
- 1 cup (3.5 oz. or 100 g) breadcrumbs
- 1/4 cup (30 g) Parmesan cheese, finely grated
- 6 ounces (185 g) Italian pizza sauce
- 1 (2 oz. or 60 g) sliced olives, drained
- 6 ounces (185 g) mozzarella cheese, grated
- 2 tablespoons (15 g) fresh basil, chopped
- salt and fresly ground black pepper
- cooking oil spray
Directions
- 1Slice the eggplant into 1/2-inch rounds. Sprinkle with salt and let sit for about 8 minutes. Pat dry using a paper towel.
- 2Preheat your oven to 300 F (150 C).
- 3Whisk together egg and water in a small bowl.
- 4In a shallow bowl, combine breadcrumbs and Parmesan cheese.
- 5Dip each eggplant slice in egg and then coat with breadcrumb mixture.
- 6Preheat your air fryer to 400 F (200 C). Spray the basket with oil.
- 7Arrange the breaded eggplant in the basket, cook in batches if need. Do not overcrowd.
- 8Spray the tops with oil. Air fry for about 8 minutes. Transfer to a wire rack. Repeat with remaining eggplant.
- 9Spoon pizza sauce over each eggplant. Then, top with olives, and mozzarella cheese.
- 10Return the eggplant to the air fryer and cook for another 5 to 7 minutes at 400 F(200 C)
- 11Serve and enjoy.
