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Eggplant Parmesan Bake

Cooking Time: 15-18 minutes | Temperature 392°F | Serves: 1


  • 1 Small Eggplant, cut into very thin rounds
  • 2 cups of Jarred Spaghetti Sauce
  • Olive oil
  • 1/2 cup Parmesan Cheese, grated
  • 1/4 cup Shredded Mozzarella Cheese
  • 1/4 Teaspoon Pepper Flakes
  • 1/4 Teaspoon Oregano
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Salt
  • 2 Fresh Basil Leaves
  • Cooking Spray


Lightly brush both sides of the eggplant with olive oil. Set aside.

Add the pepper flakes, oregano, pepper, and salt to the spaghetti sauce.

Coat the Avalon Bay frying pan with cooking spray. Add enough sauce to coat bottom of the pan. Place one layer of eggplant in the bottom of the pan. Cover the eggplants with a layer of sauce and a sprinkle of Parmesan cheese. Add another layer of eggplant slices and cover them with a second layer of sauce. Make sure the eggplants are completely covered.

Air fry at 392°F for 15 minutes or until eggplant is fork tender. Sprinkle on the remaining cheeses and air fry for an additional 3 minutes until the cheese is melted.Top with fresh basil.

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