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Try this air fryer eggplant recipe for a crispy and cheesy side dish perfect to serve with pasta, marinara sauce, and more. Globe eggplants are coated in a vegan Parmesan and panko crust, then fried to perfection. The best part? Less oil is required, but you still achieve the same great taste and texture!
Table of Contents
💜 Why you’ll love this recipe
- Easy: Just slice your eggplant, coat it, and air fry it. You can be sitting down to eat in less than 30 minutes!
- Healthy: Air frying reduces the need for excess oil, making it a lighter alternative to traditional frying methods. That means you can eat even more!
- Versatile: Serve air fryer eggplant as an appetizer, a side dish, or on top of pasta. It’s an incredibly handy recipe to have in your back pocket.
- Allergy-friendly: Made with 100% plant-based ingredients, this recipe can be enjoyed by virtually anyone (especially those with food allergies).
If you love air fryer eggplant, you should really check out our air fryer baby potatoes, air fryer zucchini, air fryer green beans, and air fryer sweet potatoes.
🍆 What is air fryer eggplant?
This air fryer eggplant recipe is our modern take on the traditional Italian dish, eggplant Parmesan. Originating in Italy, eggplant Parmesan is a comfort food made with breaded and fried eggplant slices, layered with cheese and marinara sauce.
To keep things a little lighter, we coat globe eggplants 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, you can serve them however you like! Try them as a side dish or an appetizer. Alternatively, serve them as the main course over pasta covered with marinara sauce, basil, and a sprinkle of Parm!
🌱 Is air fryer eggplant vegan?
Yes, this air fryer eggplant recipe is completely vegan-friendly. We’ve replaced dairy-based Parmesan cheese with dairy-free Parmesan cheese.
We also used an olive oil and plant milk mixture instead of an egg wash, which works equally as well! Of course, if you don’t follow a vegan diet, you can use regular Parmesan in a 1:1 replacement and an egg with no issues.
🛒 Ingredients & substitutions
- Globe eggplants: Once air-fried, eggplants turn out creamy, mild, and slightly sweet. You can also use Chinese or Japanese eggplants for a slightly different flavor and texture.
- Sea salt: Enhances the flavors of the dish and helps draw out moisture from the eggplants (a very important step). If you don’t have sea salt on hand, substitute it with kosher salt or table salt.
- Black pepper: Adds a slight kick and depth to the seasoning. Feel free to adjust the amount to suit your taste.
- 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.
- Almond flour: Adds the perfect crumbly texture and nutty flavor. Both almond flour and almond meal work. If you don’t have almond flour, replace it with extra panko.
- Panko: Japanese breadcrumbs that create a light and crispy coating. You can substitute panko with regular breadcrumbs or gluten-free panko if you have sensitivities.
- Vegan Parmesan: Offers savory, cheesy, umami-rich flavors. We use store-bought, but you can also make your own vegan Parmesan or use nutritional yeast.
- Olive oil: Adds richness and flavor in place of an egg. It also helps the breading adhere to the eggplant. You can use any neutral oil, like canola or avocado oil.
- Plant milk: Combined with the oil, plant milk also helps the coating stick. Any unsweetened plant milk, like soy, cashew, or oat milk, will work.
- Cooking spray: Helps create a crispy exterior. You can use any neutral cooking spray you prefer here, such as olive or canola oil spray.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make air fryer eggplant
Step 1: Prepare the eggplant
First, you’ll need to wash and slice your eggplants into ¼ or ½-inch thick rounds, depending on your preference. Just note that thicker slices will take longer to cook.
Now for the important part! Sprinkle some salt all over the slices and leave them for about 15-30 minutes in a colander or on a baking sheet. The salt helps draw out moisture, making them crispier and even tastier.
Step 2: Mix the coating
While your eggplant slices are resting, grab out a bowl and mix together the rest of the sea salt, black pepper, Italian seasoning, almond flour, panko, and vegan Parmesan.
In another bowl, whisk together the olive oil and plant milk. Make sure it’s well combined!
Step 3: Bread the eggplant slices
After your 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, making sure it’s fully coated. Next, dredge the slices in the breadcrumb mixture, covering both sides evenly.
Don’t forget to press the mixture onto the eggplant to make sure it sticks! Transfer the breaded slices to a baking sheet while you finish the rest. You can also preheat your air fryer at this point.
Step 4: Air fry the eggplant
Once all the slices are breaded, give them a light spritz of cooking spray on both sides. Then, place the eggplant in the air fryer in a single layer, making sure they don’t overlap. Depending on the size of your air fryer, you might need to work in batches.
Air fry them at 380 degrees F for 7-8 minutes, then carefully flip them over and cook for another 7-8 minutes, or until they look golden brown and crispy. Happy eating!
If you have questions about making eggplant in the air fryer, check out our FAQs or leave a comment down below!
🍝 What to serve with air fryer eggplant
Sometimes, we eat our air fryer eggplant straight out of the air fryer. Other times, we’re more patient and pair it with sauces, garnishes, and mains like these:
- San Marzano tomato sauce
- Lemon garlic pasta
- Fresh basil, oregano, or parsley
- Melted vegan mozzarella
- Red pepper flakes
- Lemon wedges
- Vegan garlic bread
🌡️ Storage & reheating
If you end up with leftover air fryer eggplant, follow these simple storage instructions:
- Fridge: Store leftover air fryer eggplant in an airtight container for up to 3 days.
- Freezer: Once completely cooled, the eggplant slices can be stored in a freezer-safe bag or container. It’s best to separate them with layers of parchment paper so they don’t stick together. They will last for up to 2 months this way.
- Reheating: Reheat eggplant slices in the air fryer at 350 degrees F for about 5 minutes, or until they’re crispy again. Don’t forget to flip them halfway!
- Prep ahead: To split up prep time and make the day of cooking a little more convenient, you can slice the eggplant, prep the breadcrumb mixture, and mix the wet mixture 1-2 days ahead of time. Just store them all covered in the fridge until you’re ready to use them.
♻️ Variations
- Spicy: Add crushed red pepper flakes or cayenne pepper to the breadcrumb mixture for a slight kick.
- Gluten-free: If you have gluten allergies or sensitivities, use gluten-free panko.
- Zucchini fries: Instead of eggplant, cut the zucchini into sticks instead of rounds, then follow the same steps.
- Air fryer eggplant Parmesan: Once your eggplant is cooked, add the slices to a baking dish, cover it with marinara sauce and mozzarella cheese, and bake it for 15 minutes at 350 degrees F until golden and bubbly.
- Lemon herb: Add lemon zest and extra dried herbs to the mixture for a fresh and vibrant-tasting air fryer eggplant.
- Curried: Replace Italian seasoning with curry powder for an Indian-inspired twist.
- Tex-Mex: Instead of Italian seasoning, swap in taco seasoning and serve your air fryer eggplant with salsa, sour cream, hot sauce, and guacamole.
🧑🍳 Top tips
- Choose wisely: Choose firm, unblemished eggplants for the best texture and flavor. We also recommend choosing eggplants that are medium in size.
- Salt the eggplant: Don’t forget to sprinkle the eggplant slices with salt to draw out excess water. This helps prevent sogginess, resulting in a better texture.
- Blot the eggplant: Once the water is drawn out, blot the slices with paper towels or a clean tea towel to remove all the moisture.
- Coat the slices evenly: Press the slices into the breadcrumb mixture to coat them evenly. Take your time and make sure everything is completely covered.
- Don’t overcrowd: Overcrowding the air fryer basket will result in soggy and unevenly cooked eggplant. It’s best to cook in batches if you need to.
- 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.
- Flip the slices halfway: Make sure you flip the eggplant slices halfway through cooking to achieve an even, golden-brown color.
- Serve immediately: For the crispiest texture and most delicious flavor, it’s best to serve your air fryer eggplant right away.
💬 FAQ
Yes, this recipe works well in a conventional oven. Just cook the eggplant slices for 20-25 minutes at 425°F, flipping halfway through, or until golden and crispy.
This recipe is not gluten-free due to the panko. You can easily swap out panko for gluten-free panko or regular breadcrumbs. You can also use all almond flour.
Yes, you can make this recipe without oil, but it won’t quite crisp up as well. Just replace the oil with an equivalent amount of plant milk and omit the cooking spray.
You will know the eggplant is done when they are brown and crispy on the outside. You should also be able to easily pierce them with a fork or knife.
Absolutely! This coating works well with vegetables like zucchini, summer squash, or sweet potatoes. You may just have to adjust the cooking time based on the size and thickness of the vegetable.
No, you don’t need to peel eggplant. The skin is edible and provides a nice contrast to the soft interior.
If you don’t have access to vegan Parmesan cheese, you can use equal parts nutritional yeast, dairy-based Parmesan cheese, or extra panko or almond flour.
🍴 More air fryer recipes
If you enjoyed this air fryer eggplant recipe, be sure to check out our other comforting-yet-healthy air fryer recipes, like these:
- Air Fryer Hash Browns: A simple morning breakfast that’s crispy and uses less oil than traditional hash browns.
- Air Fryer Pizza Rolls: Featuring homemade pizza dough, tomato sauce, and plant-based mozzarella.
- Air Fryer Quesadillas: A quick, easy, and satisfying lunch or dinner.
- Lentil Patties: A vegan take on kofta made with legumes instead of meat.
Insanely Crispy Air Fryer Eggplant
Equipment
- Knife & cutting board
- Colander or baking sheet
- Shallow bowls
- Whisk
- Air fryer
Ingredients
- 2 medium globe eggplants
- ¾ teaspoon sea salt (plus more for sprinkling the eggplant)
- ½ teaspoon cracked black pepper
- 1 tablespoon Italian seasoning
- ½ cup almond flour
- 1 cup panko
- ¼ 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 ¼ or ½-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 380°F.
- 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
- Choose wisely: Choose firm, unblemished eggplants for the best texture and flavor. We also recommend choosing eggplants that are medium in size.
- Salt the eggplant: Don’t forget to sprinkle the eggplant slices with salt to draw out excess water. This helps prevent sogginess, resulting in a better texture.
- Blot the eggplant: Once the water is drawn out, blot the slices with paper towels or a clean tea towel to remove all the moisture.
- Coat the slices evenly: Press the slices into the breadcrumb mixture to coat them evenly. Take your time and make sure everything is completely covered.
- Don’t overcrowd: Overcrowding the air fryer basket will result in soggy and unevenly cooked eggplant. It’s best to cook in batches if you need to.
- 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.
- Flip the slices halfway: Make sure you flip the eggplant slices halfway through cooking to achieve an even, golden-brown color.
- Serve immediately: For the crispiest texture and most delicious flavor, it’s best to serve your air fryer eggplant right away.
- Nutritional information is a rough estimate and should not be taken as health advice.
Love the texture of this eggplant and how easy it was to whip up in the air fryer! So good!
Hey Andrea,
That is so great to hear! We’re glad to know it turned out for you 🙂
Looks like a delicious recipe! Thank you for sharing.
Hi Andrea,
You are welcome! We hope you enjoy it and please let us know your feedback!