Air Fryer Eggplant
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.
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.
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