This warm and cheesy Air Fryer Eggplant Parmesan Sandwich is one of the BEST vegetarian sandwiches I've ever had! Crispy eggplant, flavorful pasta sauce and mozzarella cheese combine to make this wonderful, easy Meatless Monday lunch or dinner!
1. On a plate, combine both types of bread crumbs, Italian seasoning, salt, garlic powder and black pepper. Place the flour on a separate plate, and the beaten eggs in a shallow bowl.
2. Dip each slice of eggplant (both sides) into the flour first, then into the beaten eggs and finally into the breadcrumb mixture last. Place the coated eggplant slices on a plate and continue until all eggplant slices are coated. Then, spray the eggplant slices on each side with olive oil.
3. Preheat the air fryer to 375°F. Place the breaded eggplant rounds in the air fryer basket and make sure they are not touching. Working in batches is necessary for the following few steps.
4. Cook for 8 minutes, then flip each round. Cook until desired crispiness is achieved, about 4 minutes more.
5. Leaving the slices on the air fryer basket, top each cooked eggplant slice with a spoonful of RAGÚ Old World Style Traditional Sauce and 1 slice of mozzarella cheese. (This is usually where I let the kids help me! They love topping the slices with the sauce and cheese.)
6. Place the basket back in the air fryer and cook until the cheese starts to melt. This should just take 1 or 2 minutes. Remove from air fryer basket, and repeat with remaining eggplant slices as necessary!
7. Stack 2 eggplant parmesan slices inside of each toasted bun. Top with fresh basil and extra warmed sauce as desired. Serve fresh!