Today I wanted to prepare one of my favorite dishes: the Palermo-Style Eggplant Parmesan, cooked in an air fryer. It’s one of the most famous traditional recipes, with different versions and variations, and each region has its own recipe, like the Campania version that, along with Sicily, compete for its origins. Even in Sicily, there are different preparations, and I propose the traditional family recipe, the one my grandmother made, and my mother prepares. When I prepare this Palermo-Style Eggplant Parmesan, all childhood memories surface, the unmistakable aroma filled the whole house.

The ingredients for the Palermo-Style Eggplant Parmesan are few and simple: eggplants fried in oil, in this case cooked in an air fryer, tomato sauce, basil, and grated caciocavallo or pecorino, I used the latter. Once the eggplants and the sauce are ready, you layer the Parmesan by alternating eggplant slices with sauce and grated cheese. It’s a very simple recipe to prepare but very tasty and delicious. Now let’s prepare this exquisite dish together, I hope you like this lighter version.

I almost forgot to tell you that you can prepare it in advance, it’s even better the next day!

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Palermo-Style Eggplant Parmesan in Air Fryer

Difficulty: Very Easy
Cost: Very Affordable
Preparation time: 10 Minutes
Portions: 2
Cooking methods: Air Frying, Frying
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

Ingredients

Ingredients for 2/3 servings

1 eggplant
1 cup g tomato puree
1 white onion (or yellow)
to taste extra virgin olive oil
6 leaves basil
to taste salt
to taste pecorino (grated)

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Tools

What you need for Palermo-Style Eggplant Parmesan in Air Fryer

1 Small Pot
1 Knife
1 Cutting Board
1 Air Fryer
1 Knife
1 Cutting Board

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Steps

Start with preparing the eggplant, so while it cooks you can focus on the sauce. After washing and drying it, remove the two ends and with the help of a knife, slice it. The slices should be about half an inch, don’t make them too thin, they remain nice and plump and well browned on the surface
Place the eggplant slices on the tray or grid of the air fryer and generously spray oil on both sides
Cook at 356°F for 20 minutes, if necessary, turn them halfway through for an even browning
While the eggplants are cooking, prepare the onion by slicing it not too thinly
Put it in a small pot and let it turn golden over low heat with a dash of oil; don’t let it brown too much
Once the onion is ready, you can add the tomato puree and a pinch of salt. Let it cook for 10/15 minutes and add the chopped basil
Once the eggplants are ready, lightly salt them
Take a small baking dish or serving plate and start layering your Parmesan. Begin by covering the bottom with eggplant slices
Cover them with the sauce and grate pecorino or caciocavallo; be generous with the cheese
Make another layer of eggplant, sauce, and grated pecorino
Continue until you’ve used all the ingredients, finishing with the sauce and cheese
Add basil to decorate and serve your Palermo-Style Eggplant Parmesan…so good 😍
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