Recipes / Elizabeth Hunter's Eggplant Bake
Here we have a classic eggplant parmesan, with a little Cajun assistance, created by Elizabeth on our human resources team. You’ll get a nice, even coating with our Air Fryer mix. Use marinara sauce for an Italian staple or change it up with a different sauce of your choice!
- 3-4 medium sized eggplant, thinly sliced
- 3 eggs, beaten
- 1 box Louisiana Fish Fry Air Fryer Chicken Coating Mix
- 1 cup parmesan cheese
- 2 cups mozzarella cheese
- 2 - 24 oz jars marinara sauce
Air Fryer, Chicken Coating Mix - Box 5 oz
Preheat oven to 350°F. Dip eggplant slices in egg, then Air Fryer Chicken coating mix. Lightly spray a baking sheet with cooking spray and place coated eggplant in a single layer on baking sheet. Bake for 10 minutes, then flip slices over and bake another 10 minutes. In a 9″x13″ baking dish, layer sauce, eggplant slices and mozzarella cheese. Continue until you have filled the dish or used all the eggplant slices, ending with remaining sauce and parmesan cheese on top. Cover the dish with aluminum foil and bake for 25 mins. Uncover the dish and bake for another 10 mins or until golden brown on top.