Deep-Dish Baked Eggplant Parmesan

Ingredients

• 1 largeaubergine, sliced 0.5 cm thick
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)black pepper
• 81 g (¾ cup)panko breadcrumbs
• 2.5 ml (½ tsp)Italian seasoning
• 1.25 ml (¼ tsp)onion powder
• 1.25 ml (¼ tsp)garlic powder
• 5 ml (1 tsp)rapeseed oil
• 338 g (1½ cups)marinara sauce
• 227 g (8 oz)fresh mozzarella, thinly sliced
• 24 g (¼ cup)grated Parmesan
• as neededoil spray

Instructions

1. 1

   Air-fry the aubergine

   Preheat the air fryer to 200°C. Spray the basket with oil and arrange the aubergine slices in it. Spray the slices, season with salt and pepper, then cook for 14–18 minutes, carefully turning them halfway through.

2. 2

   Season the breadcrumbs

   In a medium bowl, mix the panko with the Italian seasoning, onion powder, garlic powder and rapeseed oil.

3. 3

   Layer and bake

   Spray a 15 cm baking dish with oil and spread 30 ml (2 tablespoons) of marinara over the bottom. Add a layer of aubergine and cheese, then scatter over half the breadcrumb mixture. Repeat the layers with the remaining ingredients. Cover with foil and cook for 8–12 minutes, removing the foil halfway through. Serve on its own or with garlic bread or a salad.

What is eggplant Parmesan?

Eggplant Parmesan, also called aubergine Parmigiana, is an Italian-style baked dish built around aubergine, tomato sauce and cheese. This version takes those familiar ingredients and stacks them in a small, deep dish, much like lasagne.

Air-frying the aubergine first gives it a head start without breading or frying each slice. Panko, mozzarella and Parmesan provide a crisp, cheesy contrast to the soft vegetable and tomato sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 705 calories, 36g protein, 69g carbs, 32g fat.

The breadcrumbs, marinara and aubergine contribute most of the carbohydrates, while mozzarella and Parmesan provide much of the protein and fat. Serve with a generous salad or another vegetable side for a more varied plate.

Choosing the aubergine

Even slices: Cut the aubergine into slices about 0.5 cm thick so they cook at a similar rate. Thicker pieces may need more time to soften.

Cook in batches: Arrange the slices in a single layer in the air fryer basket where possible. If they overlap heavily, cook them in batches so they have room to brown.

Getting a crisp breadcrumb layer

Oil matters: Mixing the rapeseed oil through the panko helps it toast rather than stay dry and powdery. Stir until the crumbs are lightly coated.

Layer carefully: Keep half of the seasoned crumbs for the second layer. This spreads the crisp topping through the dish rather than leaving it all in one place.

Layering the dish

Sauce base: A little marinara on the bottom helps keep the first layer from sticking. Use the stated 30 ml before adding aubergine and cheese.

Small dish: A 15 cm baking dish creates the deep layers described in the recipe. Check that the dish is suitable for use in your air fryer before cooking.

Checking the texture

Aubergine: After air-frying, the slices should be softened and cooked through. Turn them carefully halfway through to help them cook evenly.

Finished bake: The cheese should be melted and the sauce hot after the final cooking period. Remove the foil halfway through so the top can cook uncovered.

Serving ideas

Fresh contrast: A simple green salad adds crunch alongside the rich cheese and tomato layers. Dress it lightly so it does not compete with the marinara.

More to mop up: Garlic bread is the suggested accompaniment and works well for scooping up any sauce left on the plate.

Recipe notes & tips

• Slice the aubergine evenly so the pieces soften at a similar pace.
• Turn the aubergine gently halfway through air-frying to avoid tearing the slices.
• Stir the oil thoroughly through the panko for a more even crumb coating.
• Keep the two breadcrumb portions separate while layering.
• Remove the foil halfway through the final cooking time as directed.
• Serve straight from the baking dish while the cheese is still melted.

Variations

• Add fresh basil: Scatter torn basil between the layers or over the finished dish.
• Use provolone: Replace some or all of the mozzarella with thinly sliced provolone.
• Choose whole-wheat panko: Use whole-wheat panko for a nuttier breadcrumb layer.
• Add chilli: Mix a pinch of chilli flakes into the marinara for gentle heat.
• Use a different sauce: Swap in a favourite tomato pasta sauce in place of the marinara.

Common mistakes to avoid

• Crowding the air fryer: Overlapping slices cook less evenly; arrange them in a single layer or work in batches.
• Cutting uneven slices: Mixed thicknesses soften at different rates; aim for slices about 0.5 cm thick.
• Dry breadcrumbs: Panko without enough oil can stay dusty; mix until the crumbs are lightly coated.
• Using all the crumbs at once: The layers lose their balance; reserve half for the second round.
• Leaving the foil on: The top stays covered; remove the foil halfway through the final cooking time.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot throughout; the breadcrumb topping may soften during storage.

Frequently asked questions