Paleo Eggplant Parmesan with Roasted Tomatoes

Paleo Eggplant Parmesan with Roasted Tomatoes is a delicious and healthy take on the classic Italian dish. The eggplant is sliced into rounds and roasted in the air fryer until tender, then topped with marinara sauce and mozzarella cheese. The result is a crispy, flavorful dish that is sure to please everyone at the table.

Eggplant Parmesan is a classic Italian dish that is typically made with breaded eggplant, fried in oil, and then topped with marinara sauce and cheese. This recipe lightens up the dish by using air-fried eggplant instead of fried eggplant. The result is a crispy, flavorful dish that is much healthier than the traditional version.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat the air fryer to 400 degrees F (200 degrees C).
2. Toss the eggplant slices with olive oil, oregano, basil, salt, and pepper.
3. Place the eggplant slices in the air fryer basket and cook for 10-12 minutes, or until golden brown and tender.
4. Spread a thin layer of marinara sauce on each eggplant slice.
5. Top with mozzarella cheese.
6. Air fry for an additional 5-7 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.

Why It Works

• Air-frying the eggplant instead of frying it in oil reduces the amount of fat and calories in the dish.
• Using a light coating of olive oil on the eggplant helps to create a crispy exterior without adding too much fat.
• The combination of oregano, basil, salt, and pepper adds flavor to the eggplant without overpowering it.
• The marinara sauce provides a tangy, flavorful base for the dish.
• The mozzarella cheese melts and bubbles, creating a delicious, gooey topping.