Air-Fryer Eggplant Parmezzan with Pasta
Crispbread crackers give air-fryer eggplant extra crunch in this healthy take on an Italian comfort-food classic. Get the recipe!
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Cooking tools:
- Air fryer
- Food processor
- Oven
- Baking sheet
- Skillet
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 4 crispbread crackers
- 2 tablespoons + 1 teaspoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning, crushed
- ¼ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- 1 medium eggplant (1 lb.), peeled and sliced into ½-inch rounds
- 10 oz. dry whole grain linguine
- 1 onion, chopped (1 cup)
- 1 green bell pepper, chopped (1 cup)
- 1 8-oz. package sliced fresh button mushrooms
- 1 22- to 23-oz. jar oil-free marinara sauce
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- ¼ cup chopped fresh basil
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