Eggplant is having a moment, isn’t it? Maybe it’s the air fryer craze, or perhaps it’s just that delicious, crispy texture that feels like a warm hug on a plate. Whatever it is, these crispy air fryer eggplant recipes are here to make your taste buds dance—trust me, you’re going to want to try them all.
Steps
- Begin by slicing a large globe eggplant into ¼-inch thick rounds. Sprinkle the slices generously with sea salt and place them in a colander to drain for 30 minutes, allowing the moisture to be drawn out.
- While the eggplant drains, whisk an egg in a shallow bowl. In a separate bowl, mix together panko bread crumbs, almond flour, Parmesan cheese, sea salt, and a few grinds of black pepper.
- Once the eggplant has drained, pat the slices dry with a towel. Dip each slice first into the whisked egg, then coat it thoroughly in the panko mixture.
- Arrange the coated eggplant slices in a single layer in the basket of a preheated air fryer set at 370°F. Drizzle the slices with extra-virgin olive oil to help them crisp up.
- Cook the eggplant slices in the air fryer for about 17-20 minutes, flipping them halfway through the cooking time. Ensure they turn golden brown and crispy on all sides.
- Serve the crispy eggplant slices as a side dish or make them a full meal by pairing them with pasta, tomato sauce, fresh herbs, and cashew cream. Enjoy immediately for the best texture and flavor.
Ingredients
- 1 large globe eggplant, sliced into ¼-inch-thick rounds
- Sea salt, for sprinkling
- 1 large egg (or ¼ cup nut milk mixed with 1 tablespoon ground flaxseed for a vegan option)
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup grated Parmesan cheese, pecorino cheese, or vegan Parmesan
- ½ teaspoon sea salt
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- Cooked pasta
- Tomato sauce
- Cashew cream
- Fresh basil leaves and/or chopped fresh parsley
- Red pepper flakes
FAQ
- Can I make this recipe vegan?
- Yes, you can make this recipe vegan by substituting the egg with a mixture of ¼ cup nut milk and 1 tablespoon of ground flaxseed. Additionally, use vegan Parmesan instead of regular Parmesan cheese.
- Do I need to salt the eggplant before air frying?
- It’s recommended to salt the eggplant slices and let them drain for 30 minutes. This step enhances the eggplant’s flavor and results in a smoother texture.
- What should I do if my air fryer basket is too small for all the eggplant slices?
- If your air fryer basket is too small, cook the eggplant slices in batches. Avoid stacking them on top of each other to ensure they become crispy.
- What are some serving suggestions for air fryer eggplant?
- Air fryer eggplant makes a delicious side dish that pairs well with veggie burgers, pasta, or a protein of your choice. You can also serve it as a main dish over pasta with marinara sauce, fresh herbs, and cashew cream.
- What temperature should I set my air fryer to for this recipe?
- Preheat your air fryer to 370°F and cook the eggplant slices for 17 to 20 minutes, flipping halfway through to ensure even cooking.
Tips
- Salt and Drain for Better Texture: Before cooking, sprinkle the eggplant slices with salt and let them sit in a colander for 30 minutes. This step enhances the flavor and texture by drawing out excess moisture, resulting in a richer taste and smoother consistency.
- Ensure Even Coating: After drying the salted eggplant slices, dip each one thoroughly into the egg and then into the panko mixture. Make sure each slice is evenly coated on all sides for maximum crispiness.
- Cook in Single Layers: To achieve the perfect crispy texture, arrange the breaded eggplant slices in a single layer in the air fryer basket. If necessary, work in batches to avoid stacking, which can prevent the slices from crisping properly.
- Flip for Even Cooking: Halfway through the cooking time, flip the eggplant slices to ensure they cook evenly and achieve a uniform golden-brown color on both sides.
Equipment
- Air Fryer – Essential for cooking the eggplant as per the recipe.
- Colander – Used for draining the salted eggplant slices.
- Shallow Bowl – For whisking the egg or egg substitute.
- Medium Bowl or Rimmed Plate – For mixing the panko, almond flour, and Parmesan cheese mixture.
