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!

Air fryer eggplant.

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.

“Love the texture of this eggplant and how easy it was to whip up in the air fryer! So good!” โ€” ANDREA
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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!

Ingredients for air fryer eggplant.

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 donโ€™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 ยผ or ยฝ-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.

Eggplant slices with salt on a baking pan.
Salted eggplant slices on a baking pan.

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.

Panko breading and vegan egg wash.

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.

Eggplant slice in vegan egg wash.
Breaded eggplant slices on a baking pan.

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.

Breaded eggplant slices in an air fryer.

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!

Cooked eggplant slices in an air fryer.

Expert tip

The key to achieving the crispiest air fryer eggplant lies in the initial step of salting and allowing the eggplant to “sweat” before cooking.

This process, known as degorging, draws out the bitterness and excess moisture from the eggplant, leading to a more concentrated flavor and a texture that crisps perfectly in the air fryer.

Don’t underestimate the importance of this step โ€” a little patience goes a long way here. Ensure each slice is generously salted and given time to rest, as this not only seasons the eggplant but also prevents it from turning soggy.

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. Itโ€™s best to do this on the baking pan so the aerosol doesnโ€™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.

Air fryer eggplant.

Frequently asked questions

How do I know when the eggplant is fully cooked?

You will know the eggplant slices are done when they’re golden brown and crispy on the outside. You should also be able to pierce through the slices with a fork or knife easily.

Do I need to peel eggplant?

No, you don’t need to peel eggplant. The skin is edible and provides a nice contrast to the soft interior.

Why did my eggplant turn out soggy?

Sogginess can result from insufficient salting and drying or overcrowding in the air fryer. Salt the slices generously, dry them thoroughly, and fry them in a single layer without overlapping.

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

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Recipe

Air fryer eggplant on a plate.

Air Fryer Eggplant (Made with 8 Ingredients)

Justine Drosdovech
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.
5 from 64 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 4 servings
Calories 318.5 kcal

Equipment

  • Knife & cutting board
  • Colander or baking sheet
  • Shallow bowls
  • Whisk
  • Air fryer

Ingredients
 

  • 2 medium globe eggplants
  • ยพ teaspoon sea salt (plus more for sprinkling the eggplant)
  • ยฝ teaspoon cracked black pepper
  • 1 tablespoon Italian seasoning
  • ยฝ cup almond flour
  • 1 cup panko
  • ยผ cup vegan Parmesan cheese (store-bought or homemade)
  • 3 tablespoons olive oil (extra-virgin)
  • 3 tablespoons plain soy milk (unsweetened)
  • Cooking spray

Instructions
 

  • Wash and slice the eggplant into ยผ or ยฝ-inch thick rounds. Sprinkle the rounds generously with salt and set aside for 15-30 minutes in a colander or on a baking sheet.
  • Once the eggplant has released some moisture, blot both sides with a paper towel or a clean tea towel. Then, preheat the air fryer to 380ยฐF.
  • In a bowl, combine the rest of the sea salt, black pepper, Italian seasoning, almond flour, panko, and vegan Parmesan cheese. In a separate bowl, whisk together the olive oil and plant milk until combined.
  • Dip an eggplant round into the bowl of oil and milk, making sure it is fully coated. Next, dredge the eggplant in the breadcrumb mixture, covering both sides evenly. Make sure to press the mixture onto the eggplant so it properly sticks.
  • Lightly spray both sides of the breaded eggplant slices with extra cooking spray.
  • Place the breaded eggplant slices in a single layer in the air fryer basket, making sure they don’t overlap. You may need to work in batches, depending on the size of your air fryer.
  • Air fry the slices for 7-8 minutes, then carefully flip them and cook for another 7-8 minutes, or until they look golden brown and crispy.
  • Serve immediately with your favorite marinara sauce, fresh basil, or a sprinkle of extra vegan Parmesan cheese. Enjoy air fryer eggplant as an appetizer, side dish, or on top of pasta. Happy eating!

Notes

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. Itโ€™s best to do this on the baking pan so the aerosol doesnโ€™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.
Salting eggplant helps draw out moisture, making the slices crispier and even tastier.
Remember to press the mixture onto the eggplant to help it stick. At this stage, you can also preheat your air fryer.
Make sure the slices don’t overlap one another. Depending on the size of your air fryer, you might need to work in batches.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 318.5kcal | Carbohydrates: 30.2g | Protein: 7.9g | Fat: 20.4g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 7.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 625.1mg | Potassium: 586.4mg | Fiber: 9.9g | Sugar: 9.6g | Vitamin A: 98.3IU | Vitamin C: 5.1mg | Calcium: 117.7mg | Iron: 2.5mg
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Note: I’ve updated this post to include new information and helpful tips about the recipe.

Justine Drosdovech.
Food writer at  | Website |  + posts

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.

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4 Comments

  1. Love the texture of this eggplant and how easy it was to whip up in the air fryer! So good!

  2. Andrรฉa Janssen says:

    5 stars
    Looks like a delicious recipe! Thank you for sharing.