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.
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.
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.
Air fry the slices at 380F for 7-8 minutes, then carefully flip them and cook for another 7-8 minutes, or until they look golden brown and crispy.