Mini Pizzas with Eggplant Parmesan Made in an Air Fryer

Ingredients

• 1 medium eggplant, sliced into 1/2- inch rounds
• salt to taste
• 1 egg, beaten
• 1 tablespoon water
• 1 cup Italian bread crumbs
• ¼ cup freshly grated Parmesan cheese
• cooking spray
• 4 ounces pizza sauce
• 1 (2.25 ounce) can sliced ripe olives, drained
• 8 ounces shredded mozzarella cheese
• 1 tablespoon chopped fresh basil for garnish

Step 1

Lay out the eggplant slices on a cutting board and sprinkle both sides lightly with salt. Let them sit for about 10 minutes, then pat them dry with paper towels. While that’s resting, whisk together the egg and water in a bowl. On a plate, mix the breadcrumbs and Parmesan cheese.

Step 2

Dip each eggplant slice into the egg mixture, then coat it in the breadcrumb mixture. Preheat your air fryer to 400°F and give the basket a quick spray with nonstick spray. Arrange as many eggplant rounds as you can without crowding, spray the tops again, and cook for about 10 minutes. Once they're done, transfer them to a cooling rack set over a foil-lined baking sheet and keep them warm in a 250°F oven while you cook the rest.

Step 3

When all the eggplant rounds are cooked, spoon some pizza sauce on each one, add a few olive slices, and top with mozzarella. Move your oven rack close to the broiler and preheat it on high. Pop the mini pizzas under the broiler for around 4 minutes, just until the cheese melts and bubbles. Finish with some fresh basil on top, and they’re ready to enjoy!