Air-Fryer Eggplant

Get ready for the most amazing crispy eggplant that’s golden on the outside and perfectly tender inside! Anyone who loves comfort food will absolutely adore these crunchy slices, and the best part is they’re made with way less oil than traditional frying. You’ll have a healthy, satisfying dish that even picky eaters will ask for seconds!

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 50 minutes, Serves: 8 people.

Nutrition Profile: Diabetes-Friendly, Nut-Free, Soy-Free, Heart-Healthy, Vegetarian.

Nutrition Facts (per serving): 53 Calories, 2g Fat, 8g Carbs, 3g Protein.

Ingredients You’ll Need

Eggplants: You’ll need 2 small eggplants sliced into 1/4-inch thick rounds. Small eggplants work better because they fit perfectly in your air fryer and have fewer bitter seeds!

Salt: Just 1/2 teaspoon to draw out any bitterness from the eggplant. This little trick makes all the difference in getting that sweet, tender flavor we’re after.

All-purpose flour: 1/4 cup for the first coating layer. This helps everything stick together perfectly and creates that crispy base we love.

Eggs: 2 large eggs, lightly beaten. These act like the glue that holds our crunchy coating in place.

Whole-wheat panko breadcrumbs: 1/2 cup for that amazing crunch. Panko gives you way more texture than regular breadcrumbs!

Parmesan cheese: 1/4 cup grated, plus extra for garnish. The cheese adds such a rich, savory flavor that makes these eggplant slices irresistible.

Italian seasoning: 1 1/2 teaspoons to bring all those wonderful herb flavors together. You can use store-bought or make your own blend!

Fresh parsley: 1 tablespoon chopped for a fresh, bright finish. It makes everything look so pretty and adds a nice pop of color.

How to Make Air-Fryer Eggplant

Step 1: Sprinkle your eggplant slices evenly with salt and let them sit for 10 minutes. This draws out any bitter juices and makes them taste so much sweeter. Pat the slices completely dry with paper towels when the time is up.

Step 2: Set up your breading station with three shallow dishes. Put the flour in the first dish, beaten eggs in the second, and mix together the panko, Parmesan, and Italian seasoning in the third dish.

Step 3: Dredge each eggplant slice in flour first, then dip in the beaten egg. Shake off any excess egg, then coat thoroughly in the panko mixture. Press gently so the coating really sticks!

Step 4: Preheat your air fryer to 350°F. Arrange half the eggplant slices in a single layer in the basket. Spray them generously with cooking spray for that golden color.

Step 5: Cook for 5 to 6 minutes until crispy and golden on one side. Flip each slice carefully, spray again with cooking spray, and cook another 5 to 6 minutes until both sides are perfectly golden.

Step 6: Transfer the first batch to a plate and repeat with the remaining eggplant slices. Sprinkle with fresh parsley and extra Parmesan cheese if you want even more flavor!

Easy and Quick Air-Fryer Eggplant Version

Want to make this even faster? You can skip the salting step if you’re using really fresh, small eggplants! Just slice them up and go straight to the breading process. You can also use pre-seasoned panko breadcrumbs to save time mixing your own seasonings. The whole thing will be ready in about 30 minutes instead of 50!

Serving Ideas

These crispy eggplant slices are amazing on their own as a complete snack or appetizer. Serve them with warm marinara sauce for dipping, or try them with creamy pesto for something special. They also make a fantastic side dish with grilled chicken or a fresh garden salad.

Storage

Store leftover eggplant in the fridge for up to 3 days in a covered container. To reheat, pop them back in the air fryer at 350°F for 2-3 minutes until they’re crispy again. You can also reheat them in a 400°F oven for about 5 minutes.

Substitutions

No panko breadcrumbs? Regular breadcrumbs work just fine, or you can crush up some crackers! Don’t have Parmesan? Try any hard cheese you love, like Romano or aged cheddar. You can swap the all-purpose flour for almond flour if you want to keep it lower in carbs.

Pro Tips

• Size matters: Stick with smaller eggplants because they fit better in the air fryer and taste less bitter.
• Don’t overcrowd: Cook in batches so each slice gets perfectly crispy on all sides.
• Spray is key: Don’t skip the cooking spray – it’s what makes them golden and crunchy!
• Serve immediately: These taste best right out of the air fryer while they’re still hot and crispy.

FAQs

Can I make these ahead of time?

You can bread the eggplant slices up to 4 hours ahead and keep them in the fridge until you’re ready to cook. Just don’t cook them until you’re ready to serve because they’re best when they’re fresh and hot!

What if my eggplant slices are too big for the air fryer?

No worries! Just cut them in half or use a larger eggplant and slice it into smaller pieces. You want each piece to fit comfortably in your air fryer basket.

Can I freeze these after cooking?

Sure! Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Reheat straight from frozen in the air fryer for 4-5 minutes.

What other dipping sauces work well?

You bet there are lots of options! Try ranch dressing, balsamic glaze, garlic aioli, or even a simple squeeze of lemon juice. Get creative and use whatever you love!

I hope you love this crispy air-fryer eggplant as much as my family does! Let me know how yours turns out and if you tried any fun variations. Happy cooking, friend!