What is so great about this recipe is that I don’t measure anything! I had one eggplant, some left over sauce, and my favorite pasta. Here’s what you do…slice your eggplant about ½” thick. Coat with flour, dip in egg wash, and cover with seasoned panko crumbs. Let the coated eggplant rest for about an hour before cooking.
Airfry the breaded eggplant at 400º for 5 minutes on each side or til golden brown.
Repeat layers of eggplant, sauce, grated mozarella, and parmigiano reggiano. I had enough eggplant for two layers, ending with sauce and cheese.
Bake at 350º for about 30 minutes or until the cheese is bubbling and golden brown. Add some fresh basil and parsley, and there you have it!
