5. Cheesy Ground Beef Enchiladas

Let me tell you, these enchiladas are a game-changer. They're packed with seasoned ground beef, black beans, and green chiles, all wrapped up in soft tortillas and smothered in a rich, homemade enchilada sauce. The best part? They freeze beautifully.

I usually prepare a batch, assemble them in a foil tray, and pop them into the freezer. When I'm in need of a comforting meal without the fuss, I just take them out and bake until they're bubbling and golden. It's like having a homemade fiesta ready whenever I need it.

6. Grandma’s Hamburger Casserole

This one totally gives “grandma’s house on a Sunday” vibes. It’s got layers of ground beef, egg noodles, a creamy tomato sauce, and melty cheese—basically comfort food in a casserole dish. I like to assemble it in a foil tray, cover it tight, and freeze it before baking. It’s a solid go-to for a no-stress dinner.

7. Freezer-Friendly Beef Burritos

If you like grab-and-go meals (hi, same), these burritos are for you. They're stuffed with ground beef, beans, rice, and cheese—everything you want in one warm, melty wrap. I make a bunch at once, wrap them individually in foil, and freeze. Perfect for lunch, dinner, or even a midnight snack if we’re being honest.

8. Easy Shepherd’s Pie

Shepherd’s pie always feels like a hug in a bowl. This version is super simple—ground beef, veggies, and a thick layer of mashed potatoes on top. I make it in a disposable pan, wrap it tight, and freeze it until I need something cozy and filling. Just bake it straight from the freezer and you’re good to go.

9. Ground Beef Spinach Casserole

This one’s perfect when I want something hearty but a little healthier. It’s packed with spinach, mushrooms, cheese, and of course, ground beef. I love freezing it in portions so I can just pull one out for a quick lunch or dinner without going full meal-prep mode.

10. Beef and Rice Stuffed Bell Peppers

Stuffed peppers are one of those meals that look fancy but are secretly super easy. I make a bunch, freeze them individually, and just toss a couple in the oven when I need a dinner that feels more “put together” than it really is. Bonus: they’re filling and reheat really well.

11. Beefy Baked Ravioli

This dish is like lasagna's laid-back cousin—same cozy vibes, but way less effort. You layer frozen cheese ravioli (no need to boil!), seasoned ground beef, and marinara sauce, then top it all off with a generous amount of mozzarella and Parmesan cheese. It's a hearty, cheesy delight that freezes beautifully.

I usually assemble it in a foil tray, wrap it tightly, and pop it into the freezer. When I'm ready for a comforting meal without the fuss, I just bake it straight from frozen until it's bubbly and golden. It's a lifesaver on busy nights when cooking feels like a chore.

12. Freezer-Friendly Korean Ground Beef

This one's for when you want something a little different but still easy. It's ground beef simmered in a sweet and savory sauce that gives total Korean BBQ vibes. I freeze it in little portions and just heat it up when I need something fast. Serve it with rice or throw it in lettuce wraps—it’s so good.

13. Homestyle Ground Beef Casserole

This casserole is cheesy, beefy, and just plain comforting. Think egg noodles, a creamy tomato-beef mixture, and lots of cheese baked to bubbly perfection. I love making this on a Sunday, freezing half, and feeling like I’ve got it all together (even when I totally don’t).

14. Tater Tot Casserole

Who doesn't love a good tater tot casserole? It's the ultimate comfort food that's both kid-friendly and adult-approved. This version is super easy to make: just brown some ground beef, mix it with cream of mushroom soup, season to taste, layer with frozen tater tots, and top with shredded Cheddar cheese. Bake until the tots are golden and crispy, and you've got a hearty meal that's perfect for any night of the week.

I usually prepare a double batch—one for dinner and one to freeze. Just assemble the second casserole, wrap it tightly, and pop it into the freezer. When you're ready for a no-fuss dinner, bake it straight from frozen, adding a few extra minutes to the cooking time. It's a lifesaver on busy days!

15. Taco Casserole

This taco casserole is a lifesaver on busy nights. It's loaded with seasoned ground beef, rice, bell peppers, and cheese—all the flavors of a taco in a hearty, baked dish. I usually prepare it ahead of time, let it cool, and then freeze it. When I'm ready for a no-fuss dinner, I just bake it straight from the freezer until it's hot and bubbly. It's a crowd-pleaser that never disappoints.

Let’s be real—some nights, you want something comforting but don’t feel like dirtying every pan in your kitchen. That’s where this crispy air fryer chicken parmesan comes to the rescue. It’s golden, cheesy, saucy, and yes… crunchy without all the oil. And the best part? You can throw it together in about 30 minutes.

I made this on a random Tuesday when I was craving Italian takeout but didn’t want to spend $25. I was shocked at how good it turned out—like restaurant-level good. Juicy chicken, crispy coating, melted mozzarella, and that dreamy marinara sauce… I knew I had to share it.

Why You’ll Love This Recipe

Here’s why this air fryer chicken parmesan deserves a spot in your dinner rotation:

• Super crispy without deep frying

• Done in 30 minutes (yes, even with prep!)

• Way lighter than the traditional version

• Totally family-approved (even picky eaters)

• Just the right mix of indulgent + balanced

Ingredients You’ll Need

You probably have most of these on hand already:

• 2 boneless, skinless chicken breasts

• 1 cup breadcrumbs (Italian seasoned is best)

• ½ cup grated Parmesan cheese

• 1 tsp garlic powder

• Salt and pepper, to taste

• 1 cup marinara sauce (use your fave jarred or homemade)

• 1 cup shredded mozzarella cheese

• Olive oil spray

How to Make

1. Get the Chicken Ready

Start by preheating your air fryer to 400°F. Pat the chicken breasts dry with paper towels and season them with salt and pepper. Dry chicken = better crispy coating.

2. Make the Crunchy Coating

In a shallow bowl, mix together the breadcrumbs, Parmesan, and garlic powder. Coat each chicken breast generously, pressing the mixture on so it really sticks. This is where all that crispy magic comes from!

3. Into the Air Fryer

Spray your air fryer basket with olive oil so the chicken doesn't stick. Place the breaded chicken in a single layer and give the tops a light spray of olive oil too.

• Cook for 10 minutes, then flip.

• Cook 5 more minutes until golden brown and cooked through.

You’ll start smelling that toasted breadcrumb and cheesy goodness—so good.

4. Sauce + Cheese Time

Carefully spoon marinara over each chicken breast and top with mozzarella. Air fry for another 3–5 minutes until the cheese is melted and bubbly.

It’s like watching a mini pizza form on top of crispy chicken. You’ll want to dig in immediately—but give it a sec to cool!

What to Serve It With

This chicken parm is a star on its own, but here are some easy pairings:

• Spaghetti (classic and cozy)

• Garlic bread (for soaking up that extra sauce)

• A side salad (if you’re trying to balance it out)

• Zoodles or roasted veggies (for a lighter option)

My Go-To Tips

Want to level up your chicken parm? Here are a few tricks I swear by:

• Pat the chicken dry before breading—helps everything stick better

• Don’t crowd the air fryer basket—give the chicken room to crisp

• Use a mix of breadcrumbs and panko if you want extra crunch

• Thin-cut chicken cooks faster and more evenly (less risk of drying out)

• Fresh mozzarella is amazing if you’re feeling fancy

These little things make a big difference in taste and texture!

Fun Variations to Try

This recipe is super customizable. Once you try the classic version, here are some ways to mix it up:

• Add a kick: Toss some red pepper flakes into the breadcrumb mix

• Try different cheese: Provolone or a smoky gouda works great too

• Make it a sandwich: Pile it onto toasted buns with extra sauce and greens

• Low carb version: Use crushed pork rinds instead of breadcrumbs

It’s a fun one to play around with depending on your mood (or what’s in your fridge ).

What to Do With Leftovers

If you’ve got leftovers (which is rare in my house, lol), they’ll keep in the fridge for about 3 days in an airtight container. I recommend reheating them in the air fryer at 375°F for about 3–5 minutes to get that crunch back.

No air fryer? A hot oven will work too. Or you can totally transform the leftovers—slice the chicken and throw it into a wrap, salad, or even a pasta bake.

Try These Next!

If you’re loving this crispy air fryer chicken parmesan, here are a few other easy comfort food recipes you might want to try:

• Crispy Air Fryer Country Fried Steak Recipe

• One-Pot Ground Beef Pasta

• Creamy Crockpot Chicken Enchiladas

FAQ

Can I use chicken thighs instead of breasts?
Totally! Boneless, skinless chicken thighs work great. They’re super juicy and hard to overcook. Just make sure they’re not too thick—you may need to adjust the cook time slightly.

Do I need to flip the chicken in the air fryer?
Yes! Flipping the chicken halfway through helps it cook evenly and get crispy on both sides. It’s a small step that makes a big difference.

Can I make this gluten-free?
For sure. Just swap out the breadcrumbs for your favorite gluten-free version. You can also try crushed gluten-free crackers or even almond flour for a different texture.

What if I don’t have Italian-seasoned breadcrumbs?
No worries—just use plain breadcrumbs and mix in a little dried oregano, basil, and a pinch of salt. You’ve basically made your own!

Can I freeze leftovers?
You can, but for best results I recommend eating them fresh or reheating within a couple of days. If you do freeze them, reheat in the air fryer for that crispy texture—microwaving might make it a little soggy.

What air fryer do you use?
I use the Cosori Air Fryer Toaster, but honestly any air fryer that fits your chicken in a single layer will do the trick!

Final Thoughts

If you try this crispy air fryer chicken parmesan, I promise you’re going to be obsessed. It’s cozy, cheesy, and honestly… kinda addictive. You’ll feel like you cooked something fancy without spending hours in the kitchen.

Let me know if you make it—I'd love to hear how it turns out for you. And if you end up licking the plate clean? Same here. No shame.

Ever have one of those days where you’re just done by 6 p.m., and the last thing you want to think about is what’s for dinner? Same here! That’s why I’m obsessed with these creamy crockpot chicken enchiladas. You just throw everything in the slow cooker, let it do its thing, and a few hours later—bam! You’ve got a meal that tastes like you actually put in some serious effort (but you totally didn’t).

This recipe has become my secret weapon for lazy nights and last-minute dinner guests. It’s rich, cheesy, and ridiculously comforting—basically everything you want after a long day. And the best part? You’ll probably have leftovers, and trust me, they’re just as good (if not better) the next day.

Why You’ll Love This Recipe

• So Easy: Seriously, the crockpot does all the heavy lifting.
• Crowd-Pleaser: Even the picky eaters in my life ask for seconds!
• Ultra-Comforting: Cheesy, creamy, cozy goodness in every bite.
• Leftovers Are a Win: Perfect for lazy lunches or a midnight snack.

Ingredients You’ll Need

• 2 pounds boneless, skinless chicken thighs or breasts – I love using thighs for extra juiciness, but use whatever’s hanging out in your freezer.
• 1 (10 oz) can cream of chicken soup – This is the creamy magic maker!
• 1 (10 oz) can enchilada sauce – Adds that bold, zesty flavor that makes these irresistible.
• 1 cup sour cream – Makes everything velvety and rich.
• 1 cup shredded cheese (cheddar or Mexican blend) – No such thing as too much cheese, right?
• 8 flour tortillas – Soft, warm, and ready to wrap up all the good stuff.
• Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, salt & pepper to taste.
• Fresh cilantro (optional) – Totally optional but adds a fresh pop of flavor.

How to Make Creamy Crockpot Chicken Enchiladas

1. Season & Slow Cook

Grab your crockpot and toss in the chicken. Sprinkle on the garlic powder, onion powder, cumin, salt, and pepper. I don’t know about you, but even at this point, it already smells like something good is happening.

2. Mix the Creamy Sauce

In a separate bowl, stir together the cream of chicken soup, enchilada sauce, and sour cream. Pour that creamy goodness right over the chicken. Don’t worry if it looks a little messy—trust the process!

3. Set It & Forget It

Pop the lid on and cook on LOW for 6-7 hours or HIGH for 3-4 hours. Go live your life—binge a show, take a nap, scroll TikTok guilt-free. Dinner’s handling itself.

4. Shred & Stir

Once the chicken is falling apart (my favorite part), shred it right in the crockpot and mix it into that creamy sauce. Try not to sneak too many bites—I’ve totally “sampled” half the filling before even rolling the enchiladas.

5. Assemble the Enchiladas

Scoop some filling into each tortilla, sprinkle with cheese, roll them up, and line them up nice and cozy in your baking dish.

6. Top & Bake

Pour any leftover sauce on top (don’t waste a drop!) and sprinkle with more cheese. Bake at 350°F for about 20-25 minutes until everything’s hot and bubbly.

7. Garnish & Dig In

Hit it with some fresh cilantro if you’re feeling fancy. Serve with salsa, guac, or just a giant dollop of sour cream. Go wild—it’s your night!

What to Serve With It

• A simple green salad if you pretend to balance things out.
• Chips and salsa for extra crunch.
• Or just grab a fork and eat straight from the baking dish—I won’t judge.

Pro Tips & My Little Secrets

• Want it Spicier? Toss in some jalapeños or hot sauce.
• Soup Swap: I’ve tried cream of mushroom before, and it’s a game-changer.
• Make It Ahead: These freeze beautifully—just defrost and reheat for a quick dinner win.

Perfect for These Occasions

• Lazy Sunday dinners
• Game day eats (everyone will LOVE them)
• Potlucks and family gatherings
• When you just need a cheesy, cozy meal to turn the day around

Make-Ahead and Storage Tips

• Meal Prep Win: Assemble the enchiladas ahead of time, refrigerate, and bake when ready.
• Leftover Life Hack: Store leftovers in an airtight container. They’ll keep in the fridge for up to 4 days.
• Freezer Friendly: Freeze unbaked enchiladas, then just pop them in the oven straight from the freezer. Add 10-15 extra minutes to baking time.

Frequently Asked Questions

Can I use rotisserie chicken instead?
Absolutely! Just shred it and skip the slow cooking. You’ll have dinner ready even faster.

Can I freeze the enchiladas?
Yes! Wrap them tightly and freeze for up to 3 months. Just thaw and bake when you’re ready to eat.

What if I don’t have cream of chicken soup?
You can swap it with cream of mushroom or even cream of celery. I’ve tried both and they’re equally delicious.

Can I make this with corn tortillas?
Totally! It gives the dish a more authentic flavor, but corn tortillas are a bit more delicate when rolling, so warm them slightly before assembling.

Final Thoughts

I don’t know about you, but some of my best memories happen around the dinner table—laughing, sharing stories, and going back for “just one more bite” (even when we’re already full!).

These creamy crockpot chicken enchiladas are the kind of meal that makes you want to slow down, sit a little longer, and savor the simple things. So, pour yourself a drink, grab a big plate, and settle in. You totally earned this cozy, cheesy comfort food moment!

If you’re anything like me, there are nights when you really want steak but don’t want to deal with the grill or stand over a hot stove. That’s where this air fryer chuck steak comes to the rescue. It’s juicy, flavorful, and topped with the dreamiest garlic herb butter. And the best part? You’ll have it on the table in about 20 minutes!

Why You’ll Love This Recipe (Besides the Fact That It’s Super Easy)

• Quick and hassle-free—perfect for weeknights!
• Juicy steak with a crispy, caramelized exterior.
• That garlic herb butter? Total flavor bomb.
• Pairs perfectly with roasted veggies or a simple salad.

A Little Backstory… Because Good Food Always Has One!

So, I discovered this recipe on one of those “I have nothing planned for dinner, and I’m starving” kind of nights. I had a couple of chuck steaks in the fridge and figured, why not try them in the air fryer? Tossed on some garlic herb butter, and BOOM—instant dinner win. Now, it’s become one of my favorite go-to meals when I’m craving steak without the hassle.

Here’s What You’ll Need (You Probably Have Most of This Already!)

For the Steak:

• 2 chuck steaks (about 1 inch thick)

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

For the Garlic Herb Butter:

• 4 tbsp unsalted butter (softened)

• 2 cloves garlic, minced

• 1 tbsp fresh parsley, chopped

• 1 tsp fresh thyme, chopped

• 1 tsp fresh rosemary, chopped

Let’s Get Cooking! (This is the Fun Part)

1. Prep Those Steaks
   Pat the steaks dry (this helps them get that nice crust). Rub them down with olive oil, then sprinkle on the salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasoning—it makes all the difference!
2. Mix Up the Garlic Herb Butter
   In a small bowl, mash together the softened butter, garlic, and fresh herbs. Try not to eat it straight out of the bowl (I won’t judge if you do, though).
3. Time to Air Fry!
   Preheat your air fryer to 400°F. Pop the steaks into the basket in a single layer. Cook for about 10-12 minutes, flipping halfway through. For medium-rare, aim for the 10-minute mark; go longer if you like it more done.
4. Butter It Up
   In the last 2 minutes of cooking, add a spoonful of that garlicky, herby butter right on top of each steak. It’ll melt all over and basically turn your steak into a masterpiece.
5. Rest & Serve
   Let the steaks rest for about 5 minutes—this is the hardest part, but trust me, it’s worth it! Slice, serve, and don’t forget to drizzle any leftover butter on top.

Perfect Sides to Go With It (Because You Know You Want Some!)

• Roasted garlic mashed potatoes
• Crispy air fryer green beans or asparagus
• Simple side salad with a tangy vinaigrette

Little Tips from My Kitchen

• Make extra garlic herb butter and keep it in the fridge—it’s amazing on everything from steak to veggies to toast!
• Don’t skip the resting time—this keeps your steak nice and juicy.
• Use a meat thermometer if you’re unsure—130°F for medium-rare, 140°F for medium.

Make It Your Own

• Add a splash of lemon juice to the herb butter for a fresh, zesty kick.

• Swap out the herbs—basil or oregano work great if you’re out of thyme or rosemary.

• Feeling spicy? Add a pinch of chili flakes to the butter for a little heat!

Why This Recipe is a Favorite in My House

It’s quick, easy, and makes you feel like you’re eating at a fancy steakhouse—without the hefty price tag or all the effort. Plus, that garlic herb butter? It’s seriously addicting. This is one of those recipes you’ll keep coming back to whenever you’re craving something hearty and satisfying. On top of all that, it's low carb!

FAQs

Can I use a different cut of steak?
Absolutely! Ribeye or sirloin work great too, just adjust the cooking time a bit.

How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the air fryer or microwave.

Can I make the garlic herb butter ahead of time?
Totally! It lasts about a week in the fridge or you can freeze it for longer.

You know those days when you’re just over it and want something warm, cozy, and ridiculously comforting for dinner? This Salisbury steak with mushroom gravy totally hits the spot. It’s one of those meals that makes you want to change into pajamas early, curl up on the couch, and eat like you don’t have a care in the world.

Plus, it’s super simple to make—nothing fancy, just good old-fashioned comfort food that feels like a warm hug. And let’s be real, we all need that sometimes, right?

Why You’ll Love This Recipe (And Probably Make It on Repeat)

• Easy enough for a weeknight, but feels special.
• Made with everyday pantry staples—nothing weird or hard to find.
• Leftovers? Even better the next day!
• It’s like grown-up hamburger steak, but way tastier.

A Little Backstory… Because Every Recipe Has One!

This was the dinner my grandma would make when she wanted everyone at the table happy and quiet—because, honestly, who’s talking when their mouth is full of gravy-smothered steak? Now, I make it whenever life feels a little hectic and I’m craving something that tastes like home. And every time, I’m reminded that simple meals really are the best ones.

Here’s What You’ll Need (Nothing Fancy, Promise!)

For the Patties:

• 1 lb ground beef

• ½ cup breadcrumbs

• 1 small onion, finely chopped

• 1 egg, beaten

• 1 tbsp Worcestershire sauce (don’t skip this—seriously, it’s magic)

• 1 tsp garlic powder

• 1 tsp salt

• ½ tsp black pepper

For the Gravy:

• 2 cups beef broth

• 8 oz mushrooms, sliced (white or cremini work great)

• 2 tbsp cornstarch + 2 tbsp water (this thickens it up perfectly)

• 2 tbsp olive oil

Let’s Get Cooking! (This is the Fun Part)

1. Mix & Shape the Patties
   Grab a big bowl and toss in all the patty ingredients. Use your hands—it’s messy but totally worth it. Mix it up and shape into 4 oval patties (they just look fancier that way).
2. Brown Those Beauties
   Heat some olive oil in a big skillet over medium heat. Add the patties and cook until they’re nice and browned on both sides—about 5 minutes per side. Don’t worry if they’re not fully cooked through yet; they’ll finish up in the gravy. Set them aside for now.
3. Time for the Gravy (The Best Part, Let’s Be Honest)
   In the same pan (because who wants extra dishes?), toss in the mushrooms and cook until they’re golden and smell amazing. Pour in the beef broth and bring it to a simmer. Stir in the cornstarch mixture to thicken things up—you’ll know it’s ready when the gravy coats the back of a spoon.
4. Bring It All Together
   Gently place the patties back into the skillet and let them simmer in that gorgeous gravy for about 10 minutes. This is when everything comes together, and your kitchen smells like absolute heaven.
5. Serve It Up!
   Spoon that rich, velvety gravy all over the patties and serve them up hot. Don’t forget to pile on some mashed potatoes or noodles to soak up every last drop of gravy. You’ll thank me later!

Favorite Sides (Because What’s a Cozy Dinner Without Them?)

• Creamy mashed potatoes (seriously, must have these)
• Buttery egg noodles (for when you’re feeling extra cozy)
• Steamed green beans or roasted veggies (so you can pretend you’re eating healthy)

Little Tips from My Kitchen

• Use lean ground beef to keep things from getting too greasy.
• Worcestershire sauce is the secret to that deep, rich flavor—don’t skip it!
• Want to make the gravy even more indulgent? Add a splash of heavy cream at the end. You’ll feel like a chef, I promise.

Make It Your Own

• Add sautéed onions right into the gravy for even more flavor.
• Not a mushroom fan? Swap them out for caramelized onions—still totally delicious.

• Mix a little Dijon mustard into the patties for a fun, tangy twist.

• Feeling a bit extra? Top with a fried egg and make it feel like a fancy diner meal!

FAQ

Can I use ground turkey or chicken instead?
Yep! It’ll be a bit lighter in flavor, but still delicious. Just add a little extra seasoning to give it a flavor boost.

How do I store leftovers?
Pop them in an airtight container and keep them in the fridge for up to 3 days. When you reheat, add a splash of broth or water to loosen the gravy back up.

Can I freeze this?
Absolutely! Just freeze the patties and gravy separately. When you’re ready, thaw them overnight in the fridge and reheat on the stove. Easy peasy!

Final Thoughts

At the end of the day, it’s meals like this that remind us how comforting and satisfying simple home cooking can be. You don’t need a fancy restaurant or complicated ingredients—just a cozy kitchen, a little love, and a good helping of gravy!

So next time you’re wondering what to make for dinner, remember this Salisbury steak. It’s easy, it’s delicious, and it’s one of those dishes that just makes everything feel a little bit better. Grab a plate, pile it high, and don’t forget to go back for seconds—you deserve it! 

Okay, real talk—some days just call for comfort food. And when that craving hits, this crispy air fryer country fried steak is exactly what I reach for. It’s the kind of dinner that feels like a warm hug—golden and crunchy on the outside, juicy and flavorful on the inside, and topped off with creamy gravy. Tell me that doesn’t sound like heaven.

The best part? We’re ditching the messy frying oil and letting the air fryer do all the heavy lifting. So it’s not only easier, but a little lighter too. Win-win.

Why I Love This Recipe (and You Will Too)

Honestly, I didn’t grow up with an air fryer, but now I wonder how I ever lived without it. This recipe is one of those that makes me feel like a Southern grandma in the best way—but with less cleanup and more time to relax.

Here’s why this one’s a keeper:

• That crispy, golden crust without deep frying

• It’s super simple, even for beginners

• Ready in under 30 minutes (plus marinating time)

• Pairs beautifully with mashed potatoes and a biscuit

• It feels fancy without being fussy

What You’ll Need

You don’t need a bunch of fancy ingredients—just the basics and a little seasoning love.

• 4 cube steaks (or tenderized round steak)

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional for a little kick)

• Cooking spray or olive oil spray

How to Make Air Fryer Country Fried Steak

Here’s how I do it in my kitchen—nothing complicated, just real food with real flavor.

1. Buttermilk Soak = Magic

I like to soak the steaks in buttermilk for at least an hour (overnight if I plan ahead). This not only tenderizes the meat, but it makes it so juicy and flavorful. It’s worth the wait, trust me.

2. Mix Up the Seasoned Flour

While the steaks soak, I mix up the coating—flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne. I usually eyeball it a little once I’ve made this a few times, but start with the measurements above and adjust to your taste!

3. Coat the Steaks

Take the steaks out of the buttermilk (let the extra drip off), and press them into the flour mixture. Make sure they’re fully coated—that’s where the crunch comes from.

4. Preheat the Air Fryer

Let your air fryer heat up to 400°F for about 5 minutes. Preheating helps get that crispy crust going right away.

5. Time to Cook

Spray your air fryer basket, place the steaks inside in a single layer (don’t crowd them), and give the tops a quick spray too.
Air fry for 10–12 minutes, flipping halfway through. You’re looking for a gorgeous golden-brown crust.

Serving Ideas (A.K.A. The Best Part)

Once these beauties are done, I always pour some creamy white gravy on top. You can make it from scratch (super easy—want my quick recipe?) or use your favorite store-bought one.

Here’s what I love serving it with:

• Buttery mashed potatoes (the kind you whip with sour cream—YUM)

• Homemade or store-bought biscuits

• Steamed green beans or sweet corn on the side

• And maybe a little hot sauce or pickles if I’m feeling bold

Quick White Gravy (In Case You Need It)

Here’s a go-to in my kitchen:

• 2 tbsp butter

• 2 tbsp flour

• 1½ cups milk

• Salt & black pepper to taste

Melt the butter in a pan, whisk in the flour to form a paste, then slowly stir in the milk. Cook over medium heat until thick and smooth, then season to taste. Boom—gravy!

Helpful Tips (From My Kitchen to Yours)

• Don’t skip the soak – Buttermilk makes a huge difference in texture.
• Spray lightly, not heavily – Too much oil and the coating gets soggy.
• Cook in batches if needed – Crowding the air fryer = uneven cooking.
• Rest before serving – Let the steaks sit for a few minutes so they stay juicy.

Equipment You'll Need

Why You’ll Love This Recipe

This isn’t just any eggplant parmesan—it’s the eggplant parmesan you’ll want to make again and again. The crispy, golden eggplant, rich marinara sauce, and gooey cheese create the perfect combination of textures and flavors. Plus, it tastes even better the next day, so don’t be afraid to make extra!

The Secret to Perfect Eggplant Parmesan

Before we dive into the recipe, let’s talk about the most important step—prepping the eggplant. This is the key to avoiding a soggy dish and getting that crispy texture we all love.

Start by slicing the eggplant into ¼-inch rounds and sprinkling them with salt. Let them sit for about 30 minutes to draw out excess moisture. Then, rinse and pat them dry with a paper towel. This step makes a huge difference!

Now, let’s get cooking!

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 2 cups breadcrumbs
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped (optional)
• Olive oil for frying

Instructions

1. Bread and Fry the Eggplant

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice into the flour, then the eggs, then coat it in breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the slices in batches for about 3-4 minutes per side until golden brown. Drain on paper towels.

2. Assemble the Dish

Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.

3. Bake to Perfection

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden. Let it rest for 5 minutes before serving. Garnish with fresh basil if you like.

What to Serve with Eggplant Parmesan

This dish is amazing on its own, but if you want to go all out, serve it with a fresh green salad, garlic bread, or a side of pasta.

Storing & Reheating Tips

Got leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop it in a 350°F oven until warmed through, or microwave in a pinch.

Final Thoughts

Eggplant Parmesan is a true classic, and once you make it this way, you’ll never go back! It’s crunchy, cheesy, and packed with flavor—basically everything you want in a comforting homemade meal. So grab that eggplant, get your cheese ready, and let’s make some magic happen in the kitchen.

Let me know if you try this recipe—I’d love to hear how it turns out for you! Happy cooking!