- Food: Air-fryer Eggplant
- Writer: Lizzie Green
- Content-Type: Food Blog
This panko and Parmesan-crusted air-fried eggplant have a crispy exterior, a tender interior, and a deep, nutty flavor.
You’ll go crazy for this air fryer eggplant recipe if you like eggplant Parmesan! I air fry slices of eggplant until they are the ideal shade of golden brown after coating them in a mixture of panko bread crumbs, almond flour, and Parmesan cheese.
The slices have a deep, nutty flavor and are crisp on the outside and velvety smooth in the interior. Although I love cooking with eggplant, this air fryer version has quickly become one of my new favorites.
Ingredients for the Air Fryer Eggplant Recipe
For this recipe for air-fried eggplant, you only need a few ingredients:
- Obviously, eggplant. For this recipe, you’ll need either 1 giant globe eggplant or 2 little eggplants.
- The covering on the eggplant is made of wonderful, crispy panko bread crumbs.
- Parmesan cheese and almond flour give the coating its rich, nutty flavor. Not a fan of dairy? Here, too, my vegan Parmesan will do.
- Extra-virgin olive oil: As the eggplant cooks in the air fryer, this oil helps the eggplant get crisp and golden brown. Not to worry! Even so, you’re still using a lot less oil than if you were to cook the eggplant.
- An egg holds the bread crumbs and eggplant pieces together. I’ve included a vegan alternative in the recipe below.
- To make all the flavors explode, use sea salt and fresh black pepper.
How to Prepare Eggplant for Air Frying
Okay, I’ll admit it: even though I’ve never been one to salt it and let it drain before cooking it, I do think it makes a difference in this situation.
The recipe takes a little longer because of this step, but it requires very little manual labor. In addition, the eggplant has a deeper flavor and a smoother texture. Absolutely worthwhile, in my opinion.
So, let’s get started! Salting the eggplant is the first step. Slices should be placed in a colander in the sink after being generously sprinkled with salt. While you prepare the crispy coating and beat the egg, let the chips drain for 30 minutes.
It’s ready to bread the eggplant after 30 minutes. Use paper towels or a kitchen towel to pat the surface dry. Each slice should next be dipped in the egg, then the panko mixture. Ensure that it is well coated on both sides.
Repeat with the remaining slices of eggplant, then set them in the air fryer basket in a single layer. Work in batches if you have too many slices to arrange in a single layer. The rounds won’t bake up crisp if they are stacked on top of one another.
cook next. After liberally drizzling the breaded eggplant with olive oil, place it in an air fryer that has been prepared to 370° (PS: I’ve tried a lot of air fryers, but this one is so far my favorite). Cook it for 17 to 20 minutes, flipping halfway through until it is well-browned and crispy.
I’m done now! Good luck resisting the urge to eat everything right out of the air fryer basket.
This recipe for air-fried eggplant is a fantastically delicious side dish. It goes nicely with a variety of foods, including pasta, cooked proteins of your choosing, veggie burgers, etc.
Recently, I’ve been enjoying pairing it with a hearty salad for a quick but filling supper. Any of the following salad recipes would be wonderful with it:
- Tomato-Cucumber Salad
- Italian Salad
- Mediterranean Spinach Salad
- Chopped Italian Salad
- Salad Panzanella
I do, however, occasionally want to make the air-fried eggplant the star of the show. I put it over spaghetti that has been tossed in olive oil and fresh herbs to serve it as an entrée.
Then I top it with cashew cream and a dollop of marinara or my homemade fresh tomato sauce. This combination is really addictive!
Eggplant in the Air Fryer
|forty minutes to prepare
20 minutes for cooking
One of our favorite side dishes is this air-fried eggplant, which is crispy and aromatic. I also like to serve it over pasta with marinara sauce, fresh herbs, and dollops of cashew cream to turn it into a whole dinner.
- 1 large globe, sliced into ¼-inch rounds
- Sea salt, for sprinkling
- 1 egg
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
For Serving, optional
- Cooked pasta
- Tomato Sauce
- Cashew Cream
- Fresh basil leaves and/or chopped parsley
- Red pepper flakes
- Set the air fryer’s temperature to 370°F.
- Salt the slices on both sides, then set them in a big colander and let them drain for 30 minutes.
- You should whisk the egg into a small bowl. Combine the panko, almond flour, pecorino, salt, and a few grinds of pepper in a medium bowl or rimmed plate.
- Slices of it should be patted dry before being dipped in the egg and panko mixture. As you go, put the slices on a platter and sprinkle them with olive oil. Put the ingredients in the air fryer in a single layer and cook for 17 to 20 minutes, flipping halfway through cooking, or until crisp and golden brown. Work in groups if required.
- Serving with spaghetti, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil will turn it into a complete dinner.
- You can make this recipe vegan by substituting 1/4 cup nut milk and 1 tablespoon powdered flaxseed for the egg.