Air Fryer Eggplant
This Air Fryer Eggplant is crispy, golden, and bursting with flavor! A healthier, quick, and versatile way to enjoy eggplant any time.
Servings: 4 servings
Ingredients
- 1 large globe eggplant sliced into ½-inch-thick rounds
- Sea salt for sprinkling
- 1 large egg
- ¾ cup panko bread crumbs
- ¾ cup almond flour
- ¾ cup grated Parmesan cheese or pecorino cheese, or Vegan Parmesan
- 1 teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
- Cooked pasta
- Tomato sauce
- Cashew cream
- Fresh basil leaves and/or chopped fresh parsley
- Red pepper flakes
Instructions
Prepare the Eggplant
- Slice the large globe eggplant into ½-inch-thick rounds. Place the slices on a baking sheet and sprinkle sea salt over them. Let them sit for about 30 minutes to draw out excess moisture.
Set Up Your Breading Station
- In one bowl, beat the large egg. In another bowl, combine the panko bread crumbs, almond flour, grated cheese, sea salt, and freshly ground black pepper. Mix well.
Bread the Eggplant
- After draining the eggplant rounds, pat them dry with a paper towel. Dip each slice first into the beaten egg, then coat it in the breadcrumb mixture. Press gently to ensure the coating adheres well.
Air Fry the Eggplant
- Preheat your air fryer to 375°F (190°C). Arrange the breaded eggplant slices in a single layer in the air fryer basket, ensuring they aren’t overcrowded. Drizzle lightly with extra-virgin olive oil.
Cook to Perfection
- Cook the eggplant for about 12-15 minutes, flipping halfway through until golden brown and crispy. Watch carefully to avoid overcooking.
Serve and Enjoy
- Remove from the air fryer and serve atop cooked pasta with tomato sauce, drizzle cashew cream, and sprinkle fresh basil or parsley. Add red pepper flakes if desired.
Equipment
- Air Fryer
- Cutting Board
- Knife
- Baking Sheet
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
Notes
- For a vegan version, replace the egg with a flaxseed or chia seed egg and use vegan Parmesan or nutritional yeast.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze slices after flash freezing on a baking sheet.
- Reheat leftovers in the air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy.