This air fryer eggplant recipe transforms a simple vegetable into a wonderfully crispy, cheesy, and flavorful dish without the need for deep frying. By using finely grated Parmesan cheese instead of traditional breadcrumbs, you get an irresistibly crunchy, low-carb coating that perfectly complements the tender, creamy interior of the eggplant.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Here’s a great video that shows the process of making air fryer eggplant.
Why You’ll Love Making It
- Perfectly Crispy Texture: The air fryer circulates hot air to create a satisfyingly crunchy exterior while keeping the inside tender, all with minimal oil.
- Quick & Effortless: With only 10 minutes of prep time and 15 minutes of cooking, this is a perfect recipe for a busy weeknight.
- Healthy & Low-Carb: This recipe is naturally gluten-free and keto-friendly, using Parmesan cheese for a crispy coating instead of breadcrumbs.
- Incredibly Flavorful: The combination of savory Parmesan, garlic powder, and Italian seasoning creates a rich, delicious flavor that enhances the eggplant.
- Versatile Dish: These eggplant slices are fantastic on their own, as a side dish, or used as a base for mini pizzas.
Ingredients
- 1 medium eggplant (about 1 lb)
- 2 tablespoons olive oil
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional, for a smoky flavor)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
1. Prepare the Eggplant
Wash and thoroughly dry the eggplant. Trim off the stem and slice it into uniform ½-inch thick rounds. For the best texture, avoid slicing them too thin (they can burn) or too thick (they may not cook through). If you are sensitive to bitterness or using a very large eggplant, you can salt the slices. Place them in a colander, sprinkle with salt, and let them rest for 20-30 minutes to draw out moisture and bitterness. Rinse the slices thoroughly and pat them completely dry with a paper towel.
2. Preheat the Air Fryer
Set your air fryer to 375°F (190°C) and let it preheat for at least 3-5 minutes. Preheating is crucial for getting the eggplant crispy from the moment it starts cooking.
3. Set Up Breading Station
You will need two shallow bowls. In the first bowl, add the eggplant slices and drizzle with olive oil. Toss gently with your hands to ensure every slice is lightly and evenly coated. In the second bowl, combine the finely grated Parmesan cheese, Italian seasoning, garlic powder, smoked paprika (if using), salt, and black pepper. Mix until well combined.
4. Coat the Eggplant
Take one oil-coated eggplant slice at a time and press it firmly into the Parmesan mixture, ensuring both sides are completely coated. Pressing helps the coating adhere properly.
5. Air Fry the Eggplant
Place the coated eggplant slices in a single layer in the preheated air fryer basket. Do not overlap or overcrowd them, as this will cause them to steam instead of crisp. Work in batches if necessary.
6. Cook to Perfection
Air fry at 375°F (190°C) for 12-15 minutes, flipping the slices halfway through the cooking time. The eggplant is done when it is golden brown, crispy on the outside, and tender on the inside.
Serve Immediately: Transfer the crispy eggplant to a plate. For the best taste and texture, serve immediately while hot.
Serving Suggestions
Appetizer: Serve with a warm bowl of marinara sauce, garlic aioli, or a dollop of whipped feta for dipping.
Side Dish: This is an excellent side for grilled chicken, fish, or steak.
Mini Pizzas: Top the cooked eggplant rounds with a spoonful of tomato sauce, shredded mozzarella, and your favorite pizza toppings. Return to the air fryer for 2-3 minutes to melt the cheese.
In a Sandwich: Layer the crispy eggplant slices in a sandwich or wrap with fresh mozzarella, basil, and a drizzle of balsamic glaze.
FAQs
Do I have to peel the eggplant?
No, you do not need to peel the eggplant. The skin is completely edible, contains nutrients, and helps the slices hold their shape during cooking.
Why did my eggplant turn out soggy?
Soggy eggplant is usually caused by one of three things: not salting a bitter eggplant to draw out moisture, overcrowding the air fryer basket, or not preheating the air fryer. Ensure the slices are dry and cooked in a single layer for maximum crispiness.
Can I use breadcrumbs instead of Parmesan?
Absolutely. You can substitute the Parmesan with panko breadcrumbs for a very crispy, traditional coating. For extra flavor, mix the breadcrumbs with a tablespoon of grated Parmesan.
How do I store and reheat leftovers?
Store any leftover eggplant in an airtight container in the refrigerator for up to 3 days. To reheat and restore its crispiness, place it back in the air fryer at 350°F (175°C) for 3-5 minutes until heated through. Avoid reheating in the microwave, as it will become soggy.
Air Fryer Eggplant
Ingredients
- 1 Medium Eggplant
- 2 tbsp Olive Oil
- 1 cup Finely Grated Parmesan Cheese
- 1 tsp Italian Seasoning
- ½ tsp Garlic Powder
- ½ tsp Smoked Paprika
- ½ tsp Seasalt
- ¼ tsp Black Pepper
Instructions
- Wash and thoroughly dry the eggplant. Trim off the stem and slice it into uniform ½-inch thick rounds. For the best texture, avoid slicing them too thin (they can burn) or too thick (they may not cook through). If you are sensitive to bitterness or using a very large eggplant, you can salt the slices. Place them in a colander, sprinkle with salt, and let them rest for 20-30 minutes to draw out moisture and bitterness. Rinse the slices thoroughly and pat them completely dry with a paper towel.
- Set your air fryer to 375°F (190°C) and let it preheat for at least 3-5 minutes. Preheating is crucial for getting the eggplant crispy from the moment it starts cooking.
- You will need two shallow bowls. In the first bowl, add the eggplant slices and drizzle with olive oil. Toss gently with your hands to ensure every slice is lightly and evenly coated. In the second bowl, combine the finely grated Parmesan cheese, Italian seasoning, garlic powder, smoked paprika (if using), salt, and black pepper. Mix until well combined.
- Take one oil-coated eggplant slice at a time and press it firmly into the Parmesan mixture, ensuring both sides are completely coated. Pressing helps the coating adhere properly.
- Place the coated eggplant slices in a single layer in the preheated air fryer basket. Do not overlap or overcrowd them, as this will cause them to steam instead of crisp. Work in batches if necessary.
- Air fry at 375°F (190°C) for 12-15 minutes, flipping the slices halfway through the cooking time. The eggplant is done when it is golden brown, crispy on the outside, and tender on the inside.Serve Immediately: Transfer the crispy eggplant to a plate. For the best taste and texture, serve immediately while hot.
Loved this recipe, Sandra! Made the eggplant last night and it was a hit. Will be making it again.
Hey, can you swap olive oil for something like avocado oil? Worried about smoking point when air frying. Thanks!
This crispy eggplant recipe is perfect for my diet. Excited to try it with some Greek yogurt dip!
Tried this last night and wasn’t impressed. Eggplant still tasted bland. Maybe it needs more spices?
Wow, another eggplant recipe. As if my kids would eat that. Good luck, Sandra.
Can’t wait to try this with my homegrown eggplants! Thanks for sharing, Sandra.
Intrigued by using an air fryer for eggplant. Always looking for ways to cut down on oil without losing flavor.
How do you know when the eggplant is done? Mine always comes out soggy or burnt.
Any tips for making this vegan? Sandra, could I just skip the Parmesan or is there a better sub?
Bet this tastes better than my cardboard-flavored diet food. Might actually try making it lol.
Does prep time include the 20 min for salt rest on the eggplant? Trying to squeeze this in between soccer practices!
Is there a reason you specify Parmesan? Does its melting point affect the texture vs. other cheeses?
This looks like baking but even healthier! Can’t wait to try air frying thanks to you, Sandra.
Air frying is such a game changer for low-fat cooking. This eggplant dish looks like a perfect fit for my meal plan. Sandra, can this be modified for a keto diet?
Just swap the Parmesan for almond flour or crushed pork rinds, works great!
Thanks for the tip, Keto_King! Will try it out.
Eggplant in an air fryer? Sounds like beginner’s cooking to me. But, whatever floats your boat, Sandra.
This brings back memories of a similar dish I had in Italy. Love the idea of recreating it with an air fryer for a healthier twist.
Finally, a tasty-looking vegetarian dish! Can’t wait to add this to my collection. Thanks, Sandra!
Love this air-fried eggplant recipe! Going to feature it on my blog and link back to you, Sandra.
I wonder if the texture of the eggplant truly gets crispy in an air fryer. In my experience, achieving ‘crispy’ without deep frying is tough.
looks easy enough even for me to try lol wonder if it tastes good with just salt and pepper
Air fryer eggplant, really? Can’t imagine this beats the fried stuff at my fav diner.