Coated in a panko and Parmesan crust, this air fryer eggplant is crispy on the outside, tender in the middle, and packed with rich, nutty flavor.
If you like eggplant Parmesan, then youβll be crazy for this air fryer eggplant recipe! I coat eggplant slices in a mixture of panko bread crumbs, almond flour, and Parmesan cheese and then air fry them to golden brown perfection.
The slices are crispy on the outside, silky smooth in the middle, and filled with rich, nutty flavor. Iβm always a fan of eggplant recipes, but without a doubt, this air fryer eggplant is one of my new favorites.
Air Fryer Eggplant Recipe Ingredients
You only need a handful of ingredients to make this air fryer eggplant recipe:
- Eggplant, of course! Youβll need 1 large globe eggplant, or 2 small eggplants, to make this recipe.
- Panko bread crumbs β They give the eggplantβs coating its delicious crispy texture.
- Almond flour and Parmesan cheese β They make the coating rich and nutty. Donβt do dairy? My vegan Parmesan will work here too.
- Extra-virgin olive oil β It helps the air fryer eggplant become crisp and golden brown as it cooks. Donβt worry! Youβre still using way less oil than you would be if you were frying the eggplant.
- An egg β It binds the bread crumb mixture to the eggplant slices. Find my vegan substitution in the recipe below.
- Sea salt and fresh black pepper β To make all the flavors pop!
Find the complete recipe with measurements below.
How to Cook Eggplant in the Air Fryer
Ok, I have a confession: though I havenβt been one for salting eggplant and letting it drain before cooking it in the past, I do find that it makes a difference here. This step adds some extra time to the recipe, but itβs almost entirely hands-off. In addition, the eggplantβs flavor is richer, and its texture is extra-smooth. Totally worth it, if you ask me.
So, first thingβs first! Youβll start by salting the eggplant. Toss the eggplant slices with a generous pinch of salt and arrange them in a colander in the sink. Allow them to drain for 30 minutes while you mix up the crispy coating and beat the egg.
After 30 minutes, itβs time to bread the eggplant.Β Pat it dry with a kitchen towel or paper towels. Then, dip each slice into the egg, followed by the panko mixture. Make sure to get it nicely coated on all sides!
Repeat with the remaining eggplant slices and arrange them in a single layer in your air fryer basket. If you have too many slices to arrange in a single layer, youβll need to work in batches. Stack the eggplant rounds on top of one another, and they wonβt crisp up as they bake!
Next, cook. Drizzle the breaded eggplant generously with olive oil, and transfer it to a 370Β° preheated air fryer (P.S. Iβve tried many air fryers and this one is my favorite so far).Β Cook the eggplant until itβs crispy and well-browned, about 17-20 minutes, flipping halfway through the cooking time.
Thatβs it! Good luck not eating it all straight out of the air fryer basket.
Serving Suggestions
This air fryer eggplant recipe is a ridiculously tasty side dish. It pairs well with all sorts of dishes β veggie burgers, pasta, a cooked protein of your choiceβ¦ Lately, Iβve loved serving it with a substantial salad for a light, yet satisfying, meal. It would be fantastic with any of these salad recipes:
But there are also times when I want to make this air fryer eggplant the main event. To serve it as an entree, I arrange it over pasta tossed with olive oil and fresh herbs. Then, I dollop on marinara or my fresh tomato sauce and top if off with cashew cream. I canβt get enough of this combination!
More Favorite Air Fryer Recipes
If you love this air fryer eggplant recipe, try one of these air fryer recipes next:
Looking for more eggplant recipes? Find 12 of my favorites here!
Air Fryer Eggplant
Equipment
Ingredients
- 1 large globe eggplant, sliced into ΒΌ-inch-thick rounds
- Sea salt, for sprinkling
- 1 large egg*
- Β½ cup panko bread crumbs
- Β½ cup almond flour
- ΒΌ cup grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
- Β½ 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 370Β°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.
370 for 17 minutes? Burned to a crisp in my air fryer
This recipe is fantastic! I used bread flour because I didnβt have almond flour, and it came out great. My teenager called them little pizzas and loved them. His first time eating eggplant and heβs sold. Thank you for giving us another great dinner option!
Top with a Cajun Cream Sauce with shrimp, crab, and/or crawfish tails.
Excellent recipe! The flour/ panko/cheese mix plus a healthy drizzle of olive oil results in a perfectly crunchy exterior. In the summer when basil is plentiful, I like to make pesto, toss it with fusillii or linguini, place the eggplant slices on top, and sprinkle with finely chopped basil and a little crumbled prosciutto (crisped in an air fryer for 2 to 3 min).
Do you think I could use zucchini or yellow squash?
Hi! This sounds very good but is almond flour absolutely necessary?
I just made these recipe and they came out perfect. Easy to do and makes a delicious snack, app or side dish. I wish I had taken a picture, but we ate them all! Next time I will use less flour, as I could see the flour at the end (maybe half the flour)β¦ and there definitely will be a next time!
My only change to this recipe and any air fried recipe with panko is to drizzle oil into the crumbs and gently toss around to coat the crumbs. I find I use less oil π
Great tip, Susan! Glad you enjoyed the recipe.
Great idea..thx