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Air Fryer Keto Eggplant Parmesan Stacks

Eggplant rounds triple-coated in almond flour, egg, and a pork rind and Parmesan crust, air fried crisp, then stacked with marinara and mozzarella.
Print Recipe
Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large eggplant sliced into 1/2-inch rounds
  • 1 tsp salt for draining
  • 2 large eggs beaten with 2 tbsp water
  • 1/2 cup fine almond flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/2 cup finely crushed pork rinds
  • 1/2 cup finely grated Parmesan
  • oil spray
  • 1 cup marinara sauce
  • 1 cup shredded low-moisture mozzarella
  • dried oregano to finish

Equipment

  • Air fryer
  • Three shallow bowls
  • Paper towels

Method
 

  1. Salt the rounds, rest 20 minutes, and blot dry on both sides.
  2. Set up: almond flour with garlic powder, onion powder, and pepper; egg wash; pork rinds with Parmesan. Coat each round flour, egg, then crust. Rest 5 to 10 minutes.
  3. Preheat to 375°F. Cook in a single layer, misting with oil, 8 minutes before flipping, then 6 to 8 minutes more until deep golden. Finish 2 minutes at 400°F to lock the crust.
  4. Layer a crisp slice, marinara, mozzarella, a second slice, more marinara and mozzarella, then Parmesan and oregano. Return to the air fryer 2 to 3 minutes to melt.

Notes

Salt-drain and blot — the anti-soggy step.
Rest after breading or the coating lifts off.
Sauce and cheese last, briefly, so the crust doesn't go soft under it.