Crispy Air Fryer Eggplant Recipe

I’m sharing my Crispy Eggplant Parmesan Air Fryer recipe because an unexpected pantry swap revealed a tiny trick I can’t wait to show you.

I never thought eggplant could turn into something that makes people stop talking mid bite. With simple slices of eggplant coated in crunchy panko breadcrumbs and a sprinkle of grated Parmesan cheese, the air fryer gives them this insane crackle and golden edge.

It’s the sort of appetizer that makes you test a second piece to be sure you really made it, then quietly blame friends when they’re gone. I always tag this one under Crispy Eggplant Parmesan Air Fryer because it gets asked about at every party, and honestly, who can resist dipping a crisp round into marinara for a quick taste?

Ingredients

• Eggplant: Meaty, low calorie, good fiber and potassium, soaks up oil and flavors.
• Panko breadcrumbs: Extra crunchy crumbs, mostly carbs, light texture, helps create crisp coating.
• Parmesan cheese: Savory, salty, adds umami and protein, small bit of fat, it’s great.
• Eggs: Bind the crumbs, add protein and moisture, makes a richer, golden crust.
• Olive oil: Healthy fat brings crispness when brushed, has fruity notes calories add up.
• Marinara sauce: Bright tomato tang, provides acidity and sweetness, low cal dipping, herbs pop.
• Flour: Simple starch, helps dry eggplant, adds light coating and slight chew.
• Garlic powder: Adds savory garlic punch without fresh cloves, small sodium, lots of flavor.

Ingredient Quantities

• 1 medium eggplant (about 1 lb), sliced into 1/2 inch rounds
• 1 teaspoon kosher salt
• 1/2 cup all purpose flour
• 2 large eggs
• 1 1/2 cups panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon fine salt
• 2 tablespoons olive oil or neutral oil
• cooking spray or extra oil for brushing
• 2 tablespoons chopped fresh parsley (optional)
• 1/2 cup marinara sauce for dipping (optional)

How to Make this

1. Slice the eggplant into 1/2 inch rounds, lay them out, sprinkle with the 1 teaspoon kosher salt and let sit 20 to 30 minutes so they sweat out extra moisture, then press or blot dry with paper towels.

2. Set up three shallow bowls: put 1/2 cup all purpose flour in the first, whisk the 2 large eggs in the second, and in the third combine 1 1/2 cups panko, 1/4 cup grated Parmesan, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon fine salt; stir in the 2 tablespoons olive oil or neutral oil so the crumbs clump a bit and will brown better.

3. Dredge each eggplant slice in flour, shake off excess, dip in the beaten eggs, then press into the panko mixture so it’s well coated, set the coated rounds on a plate or rack while you finish the rest.

4. Preheat your air fryer to 400 F (about 200 C) for 3 to 5 minutes, and lightly oil the basket with cooking spray or brush with oil so things don’t stick.

5. Arrange the breaded slices in a single layer in the basket, don’t overlap, you’ll probably need to cook in batches for one medium eggplant.

6. Lightly spray or brush the tops with cooking spray or a little extra oil, air fry at 400 F for about 6 to 8 minutes, then flip each slice, spray again and cook another 4 to 6 minutes until golden brown and crispy; times vary by model so watch them.

7. Remove the eggplant to a wire rack or paper towels to drain briefly, sprinkle with the chopped fresh parsley if using, taste and add a pinch more salt if you want.

8. Serve hot with the 1/2 cup marinara sauce for dipping, they’re best right away cause they lose crispness as they cool.

9. Quick hacks: press the slices with a weight while salting to speed sweating, mix a little oil into the panko so it browns like fried food, don’t crowd the basket or they’ll steam instead of crisping.

Equipment Needed

1. Cutting board and chef’s knife, for slicing the eggplant
2. Paper towels or a clean kitchen towel, to press and dry the slices
3. Three shallow bowls or pie plates, one each for flour, beaten eggs and the panko mix
4. Whisk or fork plus measuring cups and spoons, to beat eggs and measure ingredients
5. Tongs or two forks, for dredging and flipping the rounds
6. Air fryer (preheats to 400 F), and a small oil mister or pastry brush to oil the basket, dont crowd it
7. Wire cooling rack or a plate lined with paper towels, to drain and keep crisp
8. Small spatula or tray to hold batches while you finish the rest

FAQ

Crispy Air Fryer Eggplant Recipe Substitutions and Variations

• All purpose flour: use a 1:1 gluten free flour blend if you need GF, or dust with cornstarch for extra crisp, it browns faster so watch it.
• Eggs: swap each egg with 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes) for a vegan binder, or use plain yogurt/buttermilk about 3 tbsp per egg for stickiness.
• Panko breadcrumbs: crushed cornflakes or crushed saltines give a great crunch, or use regular Italian breadcrumbs but expect a denser crust.
• Grated Parmesan cheese: try Pecorino Romano for a sharper salty punch, or nutritional yeast if you want a dairy free cheesy flavor.

Pro Tips

1) Salt and press so they crisp better: salting pulls out water but the goal is texture not just flavor, so press with a plate or a heavy skillet to speed it up. If the slices taste too salty after, rinse quickly and pat dry.

2) Make the crumbs actually brown: mix a little oil into the panko and toss in the grated cheese so the crumbs clump and toast instead of staying pale. You can also stir in a tablespoon of cornstarch with the flour to boost crunch.

3) Don’t crowd the basket: single layer only, and flip once. Crowding makes them steam and get soggy, and flipping too often stops a good crust from forming. Rotate the basket midcook if your air fryer has hot spots.

4) Keep them crispy after cooking: drain on a wire rack (not paper) and serve right away. If you must hold them, keep them loosely covered in a low oven (about 200 F) on a rack, or re-crisp for a few minutes in the air fryer just before serving.