Air Fryer Eggplant Crispy and Easy Recipe
Air Fryer Eggplant is crispy, golden, and easy to make with minimal oil.
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
Optional for Serving
- Cooked pasta
- Tomato sauce
- Cashew cream
- Fresh basil leaves
- Chopped fresh parsley
- Red pepper flakes
Instructions
- Preheat your air fryer to 370°F (188°C).
- Arrange the eggplant slices in a colander and sprinkle both sides generously with sea salt.
- Let the slices drain for 30 minutes to remove excess moisture and bitterness.
- In a shallow bowl, whisk the egg until smooth.
- In another bowl, combine the panko breadcrumbs, almond flour, Parmesan cheese, sea salt, and black pepper.
- Pat the eggplant slices dry with paper towels.
- Dip each slice into the egg, coating both sides.
- Press each slice into the breadcrumb mixture until evenly coated.
- Place the coated slices on a plate and lightly drizzle with olive oil.
- Arrange the slices in a single layer in the air fryer basket.
- Cook the Air Fryer Eggplant for 17–20 minutes, flipping halfway through cooking.
- Continue cooking until the coating is golden brown and crispy.
- Repeat with remaining slices if needed.
- Serve immediately with pasta, tomato sauce, cashew cream, fresh basil, parsley, and red pepper flakes if desired.
Notes
- Swap Parmesan with vegan Parmesan for a dairy-free version.
- Gluten-free breadcrumbs can replace panko if needed.