Air Fryer Eggplant
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.
Servings: 4 servings
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.
Video
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.
Nutrition
Calories: 176kcal | Carbohydrates: 20g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 363mg | Potassium: 362mg | Fiber: 4g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 3mg | Calcium: 170mg | Iron: 2mg
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