Air Fryer Eggplant (Made with 8 Ingredients)
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.
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
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.
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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