Air Fryer Eggplant Parm

 

Eggplant Parmesan is an Italian favorite. If you are looking for a lighter version of this favorite Italian dish, how about air-frying instead of frying? It still comes out crispy and topped with tomato sauce and gooey mozzarella cheese, I think it's time for dinner. Did I mention that clean-up is a breeze?

3/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

1 1/4 cups panko or plain dried breadcrumbs

3/4 cup grated Parmesan, plus more for serving

2 tablespoons dried Italian herb seasoning

3 teaspoons garlic powder

One 1-pound eggplant, peeled and very thinly sliced crosswise

2 cups jarred tomato sauce

3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired

16 ounces fresh pre-sliced mozzarella

Extra-virgin olive oil, for serving, optional

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.

Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.

 
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.

 
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.

 
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.

 
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.

 
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

A Southern Living Recipe by Dana Beninati

Yum

Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

Yum

Air Fryer Chicken Wings

 

Crispy Wings without the Extra Fat

And full of flavor.

Nonstick cooking spray, for the basket

2 pounds chicken wings, split at the joint and tips removed

Kosher salt

4 tablespoons unsalted butter

1/2 cup hot sauce, such as Frank's RedHot

Ranch or blue cheese dressing, for serving

Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. 

Pat the chicken wings dry and sprinkle generously with salt. 

Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

Meanwhile, 

warm the butter in a microwave-safe bowl in the microwave 

until melted, about 1 minute. Whisk in the hot sauce.

Toss the wings with the butter mixture

 to coat in a large bowl and serve with dressing on the side.

A Food Network Recipe Here

Yum

Other Air Fryer Recipes

Other Poultry Recipes

Buffalo Cauliflower Bites Air-Fried

 

I love cauliflower and this is a new and unexpected twist on cauliflower. Air-Fried a little cayenne pepper and ranch dressing for dipping. 

1 large head cauliflower, cut into 1½-inch florets

8 tbsp. melted butter

1/2 c. cayenne pepper sauce (like Frank's Wing Sauce), plus more for dipping

1 1/2 c. almond flour or breadcrumbs

2 tsp. no-salt seasoning (optional)

1 c. ranch dressing, for dipping or as needed

Preheat the oven to the lowest temperature and then turn it off. Alternatively, turn it to a “keep warm” setting.

Place the cauliflower florets in a large bowl.

In a small bowl, mix the melted butter and cayenne pepper sauce to combine, then pour the sauce over the cauliflower. Mix everything together well.

 
In a separate large bowl or large resealable plastic bag, combine the almond flour or breadcrumbs and seasoning (if using). Transfer the cauliflower to the bowl or bag with the breading. Use tongs or a slotted spoon so you don’t end up pouring in extra sauce. Toss (or shake) the cauliflower to coat it in the breading.
Transfer half of the coated cauliflower to your air fryer, using both the bottom and upper racks to avoid overcrowding.

Set the air fryer to 350º and cook for 12 to 15 minutes, until the cauliflower is golden brown and cooked through, but not mushy.

Place the cooked cauliflower on a sheet pan in the oven to keep warm. Continue to cook the remaining cauliflower in the air fryer.

 
To make the buffalo ranch dipping sauce, add your desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

A Pioneer Recipe

By Natalie Perry

Yum

Air Fryer Popcorn Shrimp

 

A fun party snack or meal served with a side dish or tossed salad. Light and crunchy and not greasy because it is cooked in an air fryer.

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Step 1
Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Step 2
Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Step 3
Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Step 4
Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe found here

Yum