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Tuesday, April 17, 2018

Eggplant Parmesan in the Air Fryer

I grew up on Eggplant Parmesan. Fried in tons of oil with lots of melted cheese. There is no way to fit it into my Weight Watchers plan cooked that way. I decided to revamp it and try it out in the air fryer. 

The outside got crispy and the cheese melted. Kinda. I used Kraft Fat Free cheese. It might work better with a reduced fat cheese instead but I was still satisfied to finally have some Eggplant Parm! 

This was the thickness I cut the Eggplant into. 


  • 1 medium or two small eggplants, sliced into 1 inch thick slices
  • 1 tsp salt
  • 1 egg, beaten with a splash of water
  • 1/4 cup seasoned breadcrumbs
  • 1 cup canned tomato sauce
  • 1 tsp Italian seasoning
  • 1/4 cup Kraft fat free mozzarella cheese


  1. Slice the eggplant into 1 inch slices and place on a towel. Sprinkle with salt and let sit for about 30 minutes. 
  2. Dip the eggplant into egg and then breadcrumbs. Set aside on a plate until you have them all coated. 
  3. Spray the air fryer basket and let it warm up on 390 for about 3 minutes.
  4. Mix the tomato sauce with the Italian seasoning. 
  5. Place the eggplant slices into the basket. You may have to do this in batches. 
  6. Give the tops a quick spray and cook for 4 minutes. Flip, spray and cook for another 4 minutes. 
  7. Top with about a 1/2 tsp of sauce and 1 tsp of cheese. 
  8. Cook for another 2 minutes. 

This recipe makes 3 servings at 1 pt each on Weight Watchers Freestyle Program. 

The Basil Pesto Chicken recipe featured above can be found HERE.


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