Air-Fried Eggplant with Stovetop Marinara
Ingredients
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2 tablespoons extra-virgin olive oil
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1½ cups diced onion
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1 teaspoon salt
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1 teaspoon crushed garlic
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1 teaspoon tomato paste
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1 can whole peeled tomatoes
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1 cup basil leaves
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the sauce
Heat the oil in a large saute pan set over medium-high heat. Add the onion and salt and stir to combine. Cook, stirring occasionally, until the onion is just beginning to soften, 4-5 minutes.
2 tablespoons extra-virgin olive oil
1 teaspoon salt
saute pan
wooden spoon
1½ cups diced onion
Add the garlic
Add the garlic. Continue to cook, stirring often, until the onion is soft and translucent, about 2 minutes.
1 teaspoon crushed garlic
Add the tomato paste
Add the tomato paste to the onions. Stir to combine and allow to color slightly, 1-2 minutes.
1 teaspoon tomato paste
Add the remaining sauce ingredients
Stir in the canned tomatoes and juices. Tear the basil leaves and add to the pan. Stir in the butter.
1 can whole peeled tomatoes
1 cup basil leaves
1 tablespoon unsalted butter
Bring to a boil and simmer
Allow the sauce come to a boil, then reduce the heat to medium-low. Simmer uncovered, breaking up the tomatoes with a wooden spoon. Keep at a simmer until the eggplant is ready to serve.
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Set up the wet coating
In a medium bowl, crack the eggs and add the salt and pepper. Whisk until combined.
2 large eggs
2 medium bowls
whisk
1 teaspoon salt
½ teaspoon black pepper
Set up the dry coating
Combine the bread crumbs and Parmesan in another medium bowl.
1 cup Italian-style bread crumbs
½ cup grated Parmesan
Bread the eggplant
Working in batches, dip a few eggplant slices in the bowl with the egg. Allow excess egg to drip back into the bowl. Dip the eggplant in the seasoned bread crumbs, rolling it around until it is completely coated. Shake off any excess and place in the June Air Basket set over the June Pan to catch any crumbs. Repeat with the remaining eggplant slices until all are coated placing the breaded eggplant in the 3rd June Air Basket when needed.
2 June Air Baskets
June Pan
Coat with cooking spray
Lightly coat the tops of the eggplant with nonstick cooking spray, then turn the pieces over and spray again. The oil will help brown the eggplant.
nonstick cooking spray
Air fry the eggplant
Slide the June Air Baskets into the top and middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the eggplant 12 minutes. June will notify you when it’s time to rotate the baskets.
Rotate and continue to air fry
Carefully rotate the positions of the two June Air Baskets with the eggplant, switching the top Air Basket to the middle position and the middle to the top. Air fry the eggplant 12 more minutes, until the pieces are deep golden brown. June will notify you when the eggplant is ready.
Add topping and serve
Remove the eggplant from the June Oven. Transfer the eggplant to serving plates or a platter and spoon warm sauce over the top. Sprinkle with the mozzarella and serve.
½ cup shredded mozzarella