Berenjenas a la parmesana al horno en capas

Ingredientes

• 1large eggplantAmount1Ingredientlarge eggplant, sliced 1/4-inch (0.5 cm) thick, sliced 1/4-inch (0.5 cm) thick
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• 3/4 cup(81 g) panko breadcrumbsAmount3/4 cupIngredient(81 g) panko breadcrumbs
• 1/2 tspItalian seasoningAmount1/2 tspIngredientItalian seasoning
• 1/4 tsponion powderAmount1/4 tspIngredientonion powder
• 1/4 tspgarlic powderAmount1/4 tspIngredientgarlic powder
• 1 tspcanola oilAmount1 tspIngredientcanola oil
• 1 1/2 cup(338 g) marinara sauceAmount1 1/2 cupIngredient(338 g) marinara sauce
• 8 oz(227 g) fresh mozzarellaAmount8 ozIngredient(227 g) fresh mozzarella, thinly sliced, thinly sliced
• 1/4 cup(24 g) grated Parmesan cheeseAmount1/4 cupIngredient(24 g) grated Parmesan cheese
• Oil spray

Preparación

1. 1

   Preheat the air fryer to 400 degrees F (200 degrees C). Spray the air fryer with oil and arrange the eggplantAmount1Ingredientlarge eggplant, sliced ¼-inch (0.5 cm) thick slices. Spray the eggplant, season with salt and pepper, and cook for 14-18 minutes. Carefully flipping halfway through.

2. 2

   In a medium bowl, combine the panko, Italian seasoningAmount1/2 tspIngredientItalian seasoning, onion powder, garlic powder, and oil.

3. 3

   Spray a 6-inch baking dish with oil, pour 2 tablespoons of marinara on the bottom. Add a layer of eggplantAmount1Ingredientlarge eggplant, sliced ¼-inch (0.5 cm) thick and cheese, sprinkle half of the prepared breadcrumbs, and repeat layering with the remaining ingredients. Cover with foil, cook for 8-12 minutes, removing foil halfway through. Serve on its own or with garlic bread or a salad.