Its well worth the effort, but I often think twice before committing to it.
Good eggplant parmesan has stacks of creamy eggplant coated in a light, crispy breading.
And that, my friends, is what we call a pain in the ass.
Luckily, the air fryer can help.
The air fryer makes the process a breeze.
The eggplant emerge drier and slightly flexible, but not desiccated.
Place the dried slices on a wire cooling rack and do the same for your next batch of slices.
Air frying avoids this, and is much more hands off.
Working in small batches as you did when prepping, start air frying the first set of breaded eggplant.
Cool the finished ones on a wire rack while you load up the next batch.
