Air Fryer Eggplant is a game-changer for anyone craving crispy, golden perfection without the guilt. In just 20 minutes, your eggplant transforms into tender, melt-in-your-mouth bites with a satisfying crunch. The air fryer locks in moisture while creating a beautifully caramelized exterior, making it a healthier alternative to frying. Each slice is lightly seasoned to enhance its natural sweetness, offering a balance of savory and earthy flavors. Perfect as a side dish or the star of your meal, this recipe is a quick, fuss-free way to elevate your weeknight dinners.
With a 40-minute prep time, this dish is as simple as slicing, seasoning, and letting the air fryer work its magic. The result? A dish that’s irresistibly crispy on the outside, creamy on the inside, and bursting with flavor. Whether you’re a seasoned cook or a beginner, this recipe promises to impress with its effortless elegance and delicious results. Pair it with your favorite dip or toss it into a salad for a meal that’s both wholesome and indulgent. Air Fryer Eggplant is proof that healthy eating can be just as exciting as it is satisfying.
Ingredients for Air Fryer Eggplant
- 1 large globe eggplant, sliced into ¼-inch-thick rounds
- Sea salt, for sprinkling
- 1 large egg (or substitute with a flax egg for a vegan option)
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese (or pecorino cheese, or Vegan Parmesan)
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, for drizzling
- For Serving (optional):
- Cooked pasta
- Tomato sauce
- Cashew cream
- Fresh basil leaves and/or chopped fresh parsley
- Red pepper flakes
Step-by-Step Instructions
- Preheat the air fryer to 370°F (188°C).
- Sprinkle the eggplant slices with sea salt on both sides and place them in a large colander to drain for 30 minutes (this helps remove excess moisture).
- In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, grated cheese, ½ teaspoon sea salt, and several grinds of black pepper.
- Pat the eggplant slices dry with a paper towel. Dip each slice into the egg, then coat evenly with the panko mixture. Place the coated slices on a plate as you work.
- Drizzle the eggplant slices lightly with olive oil on both sides.
- Arrange the slices in a single layer in the air fryer basket. Air fry for 17 to 20 minutes, flipping halfway through, until they are crisp and golden brown. Work in batches if necessary.
- Serve the eggplant as a full meal by pairing it with cooked pasta, tomato sauce, dollops of cashew cream, fresh basil or parsley, a sprinkle of red pepper flakes, and a drizzle of olive oil.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Air Fryer Eggplant with creative sauces and toppings! Try a classic marinara sauce for a comforting touch, or drizzle with tahini dressing for a nutty twist. For a creamy option, dollop on cashew cream or tzatziki. Sprinkle with fresh herbs like basil or parsley, and add a kick with red pepper flakes or a squeeze of lemon juice.
Make It a Meal: Serving Suggestions
Turn this dish into a complete meal by pairing it with cooked pasta or a side of quinoa. Add a fresh salad or roasted vegetables for extra nutrition. For a Mediterranean vibe, serve with hummus, pita bread, and a handful of olives. It’s also great as a hearty appetizer or snack!
Keep It Fresh: Storage and Reheating Tips
Store leftover eggplant in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the air fryer at 350°F for 3-5 minutes to restore its crispiness. Avoid the microwave, as it can make the coating soggy. For longer storage, freeze the cooked slices on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Mix It Up: Recipe Variations
Experiment with different coatings! Swap panko for crushed cornflakes or breadcrumbs, and use nutritional yeast instead of Parmesan for a vegan option. Try adding spices like paprika, garlic powder, or Italian seasoning to the breading for extra flavor. You can also slice the eggplant into sticks for a fun finger-food twist.
Quick Tips for Success
To save time, skip the salting step if you’re in a hurry—just pat the eggplant slices dry before coating. Use a pastry brush to evenly distribute olive oil for maximum crispiness. If your air fryer is small, cook in batches to avoid overcrowding, which can lead to uneven cooking. Enjoy your crispy, golden eggplant straight from the air fryer for the best texture!
Air Fryer Eggplant
Equipment
- air fryer
Ingredients
- 1 large globe eggplant, sliced into ¼-inch-thick rounds
- Sea salt, for sprinkling
- 1 large egg*
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
For Serving, optional
- Cooked pasta
- Tomato Sauce
- Cashew Cream
- Fresh basil leaves and/or chopped fresh parsley
- Red pepper flakes
Instructions
- Preheat the air fryer to 370°F.
- Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
- In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.
- Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.
- Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.