Air Fryer Eggplant

Try this air fryer eggplant for a crispy, cheesy side dish perfect to serve with pasta, marinara sauce, and more. Eggplant slices are coated in a vegan Parmesan-panko crust and fried until golden. The best part? Less oil is required!

If you want a healthy take on eggplant Parmesan, this air fryer eggplant recipe is for you! All you have to do is slice, coat, and fry. You can be sitting down to eat in under 30 minutes! For another quick and easy side, try my air fryer Brussels sprouts.

Why I love this recipe

This air fryer eggplant recipe is my modern take on melanzane alla parmigiana, the traditional Italian dish. While eggplant Parmesan typically involves heavy breading, frying, and dairy-based cheese, this version is vegan and much better for you.

I coat globe eggplant slices with panko, vegan Parmesan, almond flour, and Italian seasonings, then air fry them to golden-brown perfection. The end result is crispy, cheesy, herbaceous, and ultra-savory.

Plus, I love that air frying reduces the need for excess oil, making it a lighter alternative to traditional frying. It’s the ideal choice if you need a quick yet flavor-packed side dish.

Ingredient notes

All the ingredients in this air fryer eggplant recipe are easily accessible and budget-friendly. Find a full breakdown and suitable substitutes below!

Globe eggplants
Once air-fried, globe eggplants are creamy, meaty, and slightly sweet. This variety also tends to have few seeds, which can reduce bitterness. Look for globe eggplants that feel firm and heavy for their size, with smooth, glossy skin free of blemishes or soft spots. The stem should also look fresh and green.

Substitute: You can use Italian, Chinese, or Japanese eggplants for a slightly different flavor and texture.

Italian seasoning
Provides an earthy, herbal flavor. Opt for a store-bought blend, or make your own with dried basil, oregano, rosemary, marjoram, and thyme, totaling 1 tablespoon.

Almond flour
Adds the perfect crumbly texture and nutty flavor. Almond flour and almond meal work. The best place to shop for almond flour is at bulk food stores.

Substitute: If you don’t have almond flour, substitute an equal amount of another nut flour or extra panko.

Panko
Japanese breadcrumbs create a light, crispy coating. Look for this in the international aisle of grocery stores, next to regular breadcrumbs, or at Asian food markets.

Substitute: You can substitute panko 1:1 with regular breadcrumbs or gluten-free panko if you have sensitivities.

Vegan Parmesan
Adds a savory, cheesy flavor that complements the eggplant and breadcrumbs, keeping the dish plant-based. I went with store-bought here.

Substitute: You can make your own vegan Parmesan or use nutritional yeast.

Plant milk
When combined with oil, plant milk helps the coating adhere to the eggplant. Any unsweetened plant milk, like soy, cashew, or oat milk, will work.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make air fryer eggplant with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Wash and slice the eggplants into ¼ or ½-inch thick rounds. Just note that thicker slices will take longer to cook. Sprinkle some salt all over the slices and leave them for about 15-30 minutes in a colander or on a baking sheet.

Salting eggplant helps draw out moisture, making the slices crispier and even tastier.

Cooking

Step 1
While the eggplant slices are resting, mix the sea salt, black pepper, Italian seasoning, almond flour, panko, and vegan Parmesan in a bowl. Whisk together the olive oil and plant milk in another bowl until well combined.

Step 2
After the eggplant slices have released some moisture, blot them dry with a paper towel or a clean tea towel. Dip each slice into the wet mixture, ensuring it’s fully coated. Next, dredge the slices in the breadcrumb mixture, covering both sides evenly.

Remember to press the mixture onto the eggplant to help it stick. At this stage, you can also preheat your air fryer.

Step 3
Give the coated slices a light spritz of cooking spray on both sides. Then, place a few pieces in the air fryer basket in a single layer.

Make sure the slices don’t overlap one another. Depending on the size of your air fryer, you might need to work in batches.

Step 4
Air fry the slices at 380 degrees Fahrenheit for 7-8 minutes, then carefully flip them over and cook for another 7-8 minutes until they’re golden brown and crispy. Happy eating!

Serving suggestions

This air fryer eggplant recipe makes the best appetizer, meal addition, or snack. Serve it with melted vegan cheese and San Marzano tomato sauce for a classic eggplant Parmesan vibe.

For the ultimate feast, you can pair it with other Italian sides, such as vegan garlic bread and vegan meatballs. Or, lighten it up with a fresh apple walnut salad and creamy balsamic dressing.

Cooking tips

Blot the slices: Once the water is drawn out, remember to blot the slices with paper towels or a clean tea towel to remove all the moisture.

Coat the slices evenly: Press the eggplant slices into the breadcrumb mixture to coat them evenly. Take your time and make sure everything is completely covered.

Use cooking spray: Spray the breaded eggplant slices with cooking spray to achieve a crispy exterior. It’s best to do this on the baking pan so the aerosol doesn’t affect the non-stick coating of the air fryer.

Preheat the air fryer: I always suggest preheating your air fryer for a few minutes before adding the eggplant. A preheated air fryer results in a crispier exterior.

Flip carefully: Use tongs to gently flip the eggplant slices midway through cooking to ensure even browning and crispiness on both sides.

Frequently asked questions

Storing & reheating

Air fryer eggplant is best when it’s fresh, but you can store it for later. Let the slices cool completely before storing to prevent moisture buildup that can lead to sogginess.

Fridge
You can store air fryer eggplant in the refrigerator for up to 3-4 days. After cooling, place the slices in an airtight container, ideally in a single layer. Use parchment paper between layers to help keep them crisp.

Freezer
Freezing air fryer eggplant is an option for longer storage. After the eggplant has cooled, arrange the slices in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container to prevent freezer burn, and store for up to 1 month.

Reheating
Reheat frozen or refrigerated air fryer eggplant directly in the air fryer at 350 degrees Fahrenheit until hot and crispy, usually about 5-7 minutes for frozen and 3-4 minutes for refrigerated. I don’t recommend microwaving the eggplant to prevent sogginess.

More air fryer recipes

Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.