Yield:
8 Servings
Prep Time:
1.5 Hours
Cook Time:
30 – 35 Minutes
Category
Lunch + Dinner
ingredients
1 bunch kale, chopped and stems removed
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
splash of water or broth
2 medium sized eggplants – peeled and sliced into about ½” - ¾“ thick medallions
Sprinkled generously with salt on both sides and let sit for about an hour.
This helps draw out excess moisture, so the eggplant has a less bitter flavor and a more tender texture. rinse thoroughly and pat dry for the next steps.
½ cup flour seasoned with a pinch of salt & a few cracks of pepper
2 eggs – scrambled in a bowl with a splash of water
1 ½ - 2 cups of seasoned panko
2 ½ cups rao’s marinara sauce (or sauce of choice)
2 tablespoons grated parmesan
7 ounces lite mozzarella cheese
I used Trader Joe’s brand.
directions
for the kale:
Step 1:
In a frying pan over medium heat, add some pan spray and then add your kale.
Season with salt, pepper, onion, and garlic powder and mix around and continue to cook until a brighter green color – about 2 - 3 minutes.
Step 2:
Next, add a splash of water (or broth) to the pan and cover with a lid to steam the kale for about 2 minutes.
Be sure kale mixture is not too wet - you do not want a soggy eggplant parmesan.
for the eggplant:
Step 1:
Preheat your air fryer and oven to 400°F.
Step 2:
Make a breading station with 3 shallow dishes: one shallow dish for the seasoned flour, the second with the scrambled egg and a third with the seasoned panko.
Step 3:
Take an eggplant medallion one by one and dip them in each bowl in that order (flour, egg, panko) shaking off the excess of flour and egg and then making sure to fully coat with the panko – so it’s getting that nice crunch when air fried!
I was able to fit 8 - 9 pieces in my basket and I air fried at 400 degrees for 8 minutes flipping over halfway through. I did this 3 times. After you’ve air fried all your eggplant, you’re ready to start assembling!
Step 4:
In your baking dish (I used a 9 x 13") start with a thin layer of your sauce followed by a layer of eggplant, layer of cheese, a layer of sautéed kale, then repeat the process until you reach the top of the baking dish ending with cheese.
Step 5:
Cover with foil and bake in the oven at 400°F for 25 - 30 minutes, or until it starts bubbling.
Step 6:
Once you notice it bubbling, remove foil, add your parmesan and broil for another 3 - 5 minutes until cheese is golden brown. Serve and enjoy!