Air Fryer Eggplant – Crispy Healthy Snack
Air Fryer Eggplant is made by coating eggplant rounds with panko, almond flour, and Parmesan.Air fry at 370°F for 17–20 minutes, flipping halfway.The result is crispy outside, tender inside, and perfect for snacking or serving with tomato sauce.
Ingredients
- 1 large globe eggplant sliced into ¼-inch-thick rounds
- Sea salt for sprinkling
- 1 large egg
- ½ cup panko breadcrumbs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese
- 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
- Fresh parsley chopped
- Red pepper flakes
- Extra-virgin olive oil
Instructions
- Preheat the air fryer to 370°F (188°C).
- Arrange the eggplant rounds in a colander and lightly sprinkle both sides with sea salt. Let them rest for about 30 minutes. This helps draw out excess moisture.
- Pat the eggplant slices thoroughly dry with clean paper towels.
- Crack the egg into a shallow bowl and whisk until smooth.
- In a separate shallow bowl or rimmed plate, combine the panko breadcrumbs, almond flour, Parmesan cheese, ½ teaspoon sea salt, and several grinds of black pepper.
- Dip each eggplant slice into the beaten egg, allowing excess egg to drip away.
- Press both sides into the breadcrumb mixture until evenly coated.
- Arrange the breaded eggplant on a plate and lightly drizzle or spray both sides with extra-virgin olive oil.
- Place the slices in the air fryer basket in a single layer. Leave a little space between them so the hot air can circulate properly.
- Air fry for 17 to 20 minutes, flipping halfway through, until deeply golden and crispy. Cook in batches if necessary.
- Serve your Air Fryer Eggplant immediately while the coating is hot and crunchy. Enjoy it as a snack with tomato sauce or pair it with pasta, cashew cream, fresh herbs, and red pepper flakes for a complete meal.
Notes
For a vegan variation, replace the egg with ¼ cup unsweetened plant-based milk mixed with 1 tablespoon ground flaxseed. Let the mixture sit for several minutes before using.
Vegan Parmesan can also replace regular Parmesan cheese.
For a simple appetizer, serve the crispy slices with warm tomato or marinara sauce.
To turn the recipe into a more substantial dinner, serve the eggplant over pasta with tomato sauce, fresh basil, parsley, and a spoonful of cashew cream.