Air-Fried Eggplant Parmesan Chicken Sandwich (Gluten-Free)
Recipe by: Acacia
The thing about eggplant is you either love it or you hate it. The second thing is that it’s incredibly easy to mess up. When it’s done right, though? Crispy, tender, and absolutely worth the effort. This sandwich hits all the comfort-food notes. Crispy air-fried eggplant, saucy chicken, and melty mozzarella. What’s not to love? Unless you’re an eggplant hater (hi, Krissy).
Ingredients:
Eggplant:
1 medium eggplant, sliced into rounds
Salt (for sweating the eggplant)
1 large egg (for wet dredge)
~½ cup tapioca flour (gluten-free)
Seasonings mixed into flour: Salt, black pepper, Italian seasoning (basil, oregano, thyme, rosemary), crushed red pepper flakes, granulated garlic
Chicken:
~5 ounces rotisserie chicken breast, shredded
~½ cup marinara sauce
2 slices Whole Foods gluten-free sandwich bread
~2 ounces part-skim mozzarella cheese
Fresh basil and oregano
Instructions:
Slice eggplant into rounds and lay them out on paper towels. Sprinkle lightly with salt and let sit for ~15 minutes to draw out moisture. Pat dry thoroughly with paper towels.
Set up a dredging station: one bowl with beaten egg, one bowl with tapioca flour mixed with seasonings.
Dip each eggplant slice into egg, then into seasoned flour.
Air fry at 375°F for 12–15 minutes, flipping halfway, until golden and crispy.
Shred rotisserie chicken breast and mix with marinara sauce until well coated.
Lightly toast bread in a cast iron skillet.
Assemble open-faced with mozzarella, crispy eggplant, saucy chicken, and remaining mozzarella. Top with basil and oregano. Broil 1–3 minutes until cheese is melted and bubbly.
Close, slice, and enjoy.
Macros:
522 calories
45g protein
45g carb (6g fiber)
18g fat
