Classic Eggplant Parmesan
Breville Test Kitchen

Breville Test Kitchen

Classic Eggplant Parmesan

This classic Italian recipe is loaded with scrumptious cheesy layers of breaded eggplant and marinara sauce. The eggplant is air-fried instead of pan-fried for a lighter, healthier dish.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+1 more appliance


1 hr 40 mins total time

45 mins active time


Serves 4



For the eggplant

  • large (1 lb) eggplant icon
    1 large (1 lb) eggplant
  • kosher salt icon
    1 tsp kosher salt
  • panko breadcrumbs icon
    1 cup (2 oz) panko breadcrumbs
  • grated parmesan cheese icon
    1 cup (2½ oz) grated parmesan cheese
  • dried oregano icon
    1 tsp dried oregano
  • freshly ground black pepper icon
    ¼ tsp freshly ground black pepper
  • all-purpose flour icon
    ⅓ cup (1¾ oz) all-purpose flour
  • large egg icon
    3 large eggs
  • water icon
    1 tbsp water

For the marinara sauce

  • can whole tomatoes  icon
    1 x 28 oz can whole tomatoes
  • olive oil icon
    2 tbsp olive oil
  • clove garlic icon
    2 cloves garlic


  • kosher salt icon
    1 tsp kosher salt
  • basil leaves icon
    8 basil leaves
  • pinch crushed red pepper flakes icon
    Pinch crushed red pepper flakes

To assemble

  • shredded mozzarella cheese icon
    1½ cups (5 oz) shredded mozzarella cheese
  • grated parmesan cheese icon
    ⅓ cup (¾ oz) grated parmesan cheese
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • chopped basil icon
    Chopped basil

    to serve


  • 1Cut the eggplant crosswise into ½-inch thick slices.
  • 2Arrange the eggplant in a single layer on a large tray and sprinkle with half the salt. Turn and sprinkle the other side with the remaining salt. Stand for 40 minutes to remove the bitter taste and draw out the moisture to help it crisp. Meanwhile, continue to the next step.
  • 3Using a food processor, process the breadcrumbs, parmesan, oregano and pepper for 15 seconds, or until finely ground. Transfer to a shallow dish and reserve 3 tablespoons to sprinkle on top.
  • 4Place the flour in a bowl. Whisk the eggs and the water in a separate bowl.
  • 5Rinse the eggplant well under cold water to remove the excess salt. Use paper towels to dry, pressing firmly to remove as much moisture as possible.
  • 6Toss the eggplant in the flour to coat, shaking off the excess. Dip in the eggs, allowing excess to drain and coat in the crumb mixture.
  • 7Set the oven to Air Fry, Super Convection, 375°F, for 20 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 8Arrange the eggplant in a single layer in the air-fry basket, ensuring they are not touching.
  • 9Once preheated, place the basket in rack position 3 and air-fry for 20 minutes. Meanwhile, make the marinara sauce.
  • 10Pour the tomatoes and juice into a bowl and crush evenly.
  • 11Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly for 30 seconds, or until just golden. Add the tomatoes, salt, basil and pepper flakes and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 10 minutes, or until reduced slightly. Remove from the heat.
  • 12The eggplant should be golden and crisp. If not, cook for a few extra minutes.
  • 13Insert the wire rack into position 6. Set the oven to Bake, Convection, 400°F, for 15 minutes and press Start. Meanwhile, continue to the next step.
  • 14Spread a third of the sauce over the base of a 8-inch square baking dish and top with half the eggplant, in a single layer. Top with another third of the sauce.
  • 15Sprinkle with a third of the mozzarella and a third of the parmesan.
  • 16Continue layering with the remaining eggplant, sauce and cheese. Sprinkle with the reserved breadcrumb mixture.
  • 17When the oven signals, place the dish in the oven and cook for 15 minutes.
  • 18The eggplant parmesan should be bubbling and golden brown. If not, cook it a little longer.
  • 19Stand for 5 minutes. Season with pepper and serve sprinkled with basil.
Main course

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