Eggplant Parm

Air Fryer Prep

Best Ever Parm
with conventional oven options
Procurement
Pick the right Eggplant

• Should be rm

• Should have no blemishes

• Should be small enough to t in the

breading tray you’re going to use.

• You’re going to cut o the tip and

tail, but you don’t want to cut o
too much.

• I’m using take-out containers from

a Thai restaurant.
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 Cutting
Cutting the Eggplant

• Cut of the tip and tail, only because they TAIL

can be blemished, less-than-clean.

• Cut o a plank on the “bottom” so you TIP

can lay it at on a cutting suface and not
have it roll on you while your cutting.

“Bottom”
1c
• The “bottom” is the plank that gives you Plank mc
the greatest number of vertical cuts.
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• 1 cm should be su cient thickness, over

1.5 cm is going to be a bit heavy in the
eggplant avour and longer cook times.

• Salt the slices for 5-10 mins an rinse o

salt to reduce bitterness.
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Breading Station
Three stages for breading 2
• 1 step is ~1 cup our with
seasoning: salt pepper, oregano and
what ever other spices you prefer.

3 1
• Season to taste, raw our doesn’t
have a lot of taste.

• 2. step will be an egg wash: egg with

1/2 cup milk or just the milk with
some our well stirred into it to
create a slurry. Season to taste.

• 3rd step is 1.5 cups bread crumbs

with seasoning to taste.
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Use a lid for
stages 1 and 3
and you’ll have
less mess
Almost there
Ready to Air Fry
4 mins per side at 380F

• Preheat the air fryer for a minute.

• Spray top side well with simple oil

(this is canola).

• Cook for 4 mins /side; spray

again when you ip them.

• For a conventional oven, use the

raised rack you see on the
previous page and bake at 400
for 10 mins a side, spray and ip
the same way.
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Hard Part is Over
Assembly Station
All but done

• Preheat oven to 350F

• Put a smear of sauce on the

parchment where you’ll be
building your stacked parm

• Layers are repeated: eggplant,

sauce, mozz, basil, using three
planks of eggplant.

• Don’t put basil on the very top

(it’ll burn) but do add a lil parm.
This is the 2nd Layer

• Sauce and add cheese to your

own preference.

• Save some basil for when it

comes out of the oven.

• Bake for 15-20 mins. Real goal

here isn’t time, but colour.
Everything’s cooked but golden
brown tastes better.

• Finish under the broiler, watch

carefully to get to al forno nish.
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 Finish with basil & parm

Use two spatulas to plate