Recipe Overview
Why you’ll love it: Crispy panko-coated air fryer eggplant can be the starting point of eggplant Parmesan, a flavorful vegetarian main dish, or a delicious side—it’s your call! Any way you serve it, this easy recipe gives under-appreciated eggplant a chance to shine. Your air fryer makes it easy!
How long it takes: 50 minutes
Equipment you’ll need: air fryer
Servings: 4
I think eggplant is ready for its chance in the spotlight.
Brussels sprouts and cauliflower have had their glow-ups (ahem: smashed Brussels sprouts, air fryer cauliflower), and now it’s time to appreciate another vegetable that often gets overlooked. If you struggle to think of what to do with eggplant, this air fryer eggplant recipe is the answer. (Eggplant meatballs are a pretty good idea too.)
We give eggplant the crispy-crunchy treatment à la air fryer zucchini fries, by dredging the slices in seasoned Parmesan panko for an irresistible coating. I especially love crispy eggplant because the insides are so tender and creamy, making a nice contrast in textures with every bite.
The seasoned breadcrumb coating is also important because eggplant is kind of a blank slate in terms of flavor. Parmesan, garlic powder, oregano, and black pepper jazz it up and lend it Italian-inspired flair. This makes this air fryer eggplant a natural for homemade eggplant Parmesan (or just spoon marinara sauce over each bite).
Reasons To Love Air Fryer Eggplant
- Barely any oil needed. Not only does this air fryer eggplant recipe allow you to skip the frying, you hardly even need any oil to get that crispy exterior! A spritz of cooking spray or olive oil does the job.
- Quick. The air fryer expedites the cooking process, getting your eggplant on the table in just 15 minutes.
- Endless uses. Options: you have them! Unlike air fryer green beans which fall firmly into the side dish category, air fryer eggplant is a little more versatile. I share some serving suggestions below!
- The tastiest eggplant. Between the tender interior, crispy coating, and the Italian-style seasonings, this is an eggplant recipe you’ll put on frequent repeat.
Cooking Tip
Want to make air fryer eggplant fries? It’s easy! Just cut the eggplant rounds into strips and serve them with marinara or another sauce for dipping.
Ingredient Notes
- Eggplant: When buying eggplant, look for one that has a glossy appearance. Eggplant with dull skin is past its prime.
- Panko Breadcrumbs: Panko has more crunch than regular store-bought breadcrumbs because it’s coarse and lighter textured. Homemade breadcrumbs also work well.
- Parmesan Cheese: Normally I’m all about freshly grated Parm, but when you’re making breaded eggplant in the air fryer, you can get away with using the store-bought shelf stable Parmesan.
- Seasonings: Dried oregano, garlic powder, and black pepper bring all the flavor.
- Eggs: A dip into beaten eggs help the panko coating stick.
- Cooking spray or olive oil spray: Just a little bit of oil gives the air fryer eggplant a crispy, golden brown exterior.
How To Make Air Fryer Eggplant
Prep the eggplant. Cut the eggplant into rounds and sprinkle both sides with salt. Let the salted eggplant sit for 20 minutes in a colander or on a sheet pan. This removes some of the moisture and also adds flavor.
Make the breading. Whisk together the breading ingredients in a shallow dish. In a second dish, beat the eggs.
Bread the eggplant. Pat the eggplant slices dry, then dip them into the beaten eggs, followed by the breadcrumbs.
Add a spritz of oil. Coat the air fryer basket with cooking spray or oil, then arrange the eggplant slices in the basket. Spray the tops too.
Air fry. Air fry the eggplant at 380ºF for 10 minutes, then flip and cook for 5 to 7 minutes more, or until both sides are golden brown and crispy.
Helpful Tips
- Cook in batches. You need to leave room between the eggplant slices for air to circulate. It’s best to air fry it in batches to prevent crowding in the basket (which can make the eggplant soggy). To keep them warm, I suggest putting cooked eggplant slices on a wire baking rack placed on top of a sheet pan in a 200ºF oven.
- Don’t skip the flip. I tested it with and without a flip and found if you don’t flip the eggplant after 10 minutes, you won’t get even browning on both sides.
- Use cooking spray or olive oil for crispiest results. You can skip the oil spray on the tops of the eggplant if you’d like to limit the added oil but just a little oil gives you a nicely browned exterior.
- Don’t add salt. You may wonder why there’s no salt in the panko coating. Because the eggplant is salted, there’s no need for additional salt. In addition, Parmesan cheese brings saltiness to the breadcrumb mixture. However, feel free to season as you like.
Pairing and Serving Ideas
- Sauces: Pair air fryer eggplant with marinara, homemade pizza sauce, or tzatziki, a creamy cucumber sauce. Use the sauces for dipping or drizzle them over the plated eggplant.
- Pasta: Add the eggplant to a bowl of fresh tomato pasta or spaghetti with arrabbiata sauce.
- Vegetarian main dish: Serve crispy eggplant “steaks” with a squeeze of lemon juice, basil pesto, or chimichurri.
- Eggplant Parmesan: During the last 2 minutes of cooking, add about 1 tablespoon marinara sauce and a sprinkle of shredded mozzarella cheese. Cook for the remaining 2 minutes or until the cheese is melted.
- Sandwiches: Layer the crispy eggplant slices on a hoagie roll, spoon marinara on top, and add slices of mozzarella. Broil or air fry until the mozzarella melts, sprinkle basil over the cheese, then serve.
Store leftover air fryer eggplant in an airtight container in the refrigerator for up to 3 days. Reheat for 3 to 5 minutes at 380ºF in the air fryer to crisp it up again.
More Air Fryer Veggies
Air Fryer Eggplant
Ingredients
- 1 large eggplant (1 pound)
- 1 teaspoon salt
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large eggs
- Cooking spray or olive oil spray
Instructions
- Wash the eggplant and cut it into ¼ -inch thick slices. If desired, you can peel the eggplant, but it’s not necessary.1 large eggplant
- Sprinkle both sides of the eggplant slices with salt. Let stand for about 20 minutes in a colander or on a sheet pan. (This releases some of the moisture from the eggplant which will prevent it from being soggy).1 teaspoon salt
- In a shallow dish, combine breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and black pepper. Mix well.1 cup panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ¼ teaspoon ground black pepper
- In another shallow dish, lightly beat the eggs.2 large eggs
- Pat each slice of eggplant dry with paper towel or a lint-free kitchen towel, wiping off any excess salt.
- Dip each eggplant slice into the beaten eggs, making sure it’s well coated. Let excess drip off. Press the egg-coated slice into the breadcrumb mixture, evenly coating both sides.
- Lightly spray the air fryer basket with cooking spray or use an olive oil spray. Place the coated eggplant slices in a single layer in the air fryer basket, preferably not touching each other. Depending on the size of your air fryer, you may have to cook the eggplant in batches (see note). Spray eggplant slices with more olive oil for a golden brown exterior.Cooking spray or olive oil spray
- Cook at 380ºF for 10 minutes, flip each slice over, spray the second side with olive oil spray, and continue to cook for 5 to 7 minutes or until the slices are golden brown and crispy.
- Once cooked, transfer the air-fried eggplant slices to a serving plate. Serve as is, or with your favorite dipping sauce, such as marinara or tzatziki.
Notes
- To keep warm: You’ll likely need to cook these in batches. If you’d like to keep the cooked eggplant slices warm while you’re cooking the rest, put them on a wire baking rack placed on top of a sheet pan in a warm oven (175-200ºF).
- Eggplant Parmesan: in the last 2 minutes of cooking, add 1 tablespoon marinara sauce and a sprinkle of shredded mozzarella cheese. Cook for the remaining two minutes or until the cheese is melted.
- Storage/reheating: Leftover eggplant will keep in a covered container (cool completely before sealing) in the refrigerator for up to 3 days. Reheat briefly (3 to 5 minutes at 380ºF)in the air fryer for best results.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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