Air Fryer Eggplant
User Reviews
4.9
-
Prep Time
40 mins
-
Cook Time
20 mins
-
Servings
4
-
Course
Main Course
Air Fryer Eggplant
Description
Air Fryer Eggplant transforms large globe eggplant slices into a crispy, golden dish by air frying after breading them in a combination of panko bread crumbs, almond flour, and grated cheese. Salt is sprinkled to draw out moisture before coating, which helps achieve a crisp texture without excess oil. The egg wash binds the coating, giving a crunchy exterior. The air fryer cooks evenly and quickly, flipping halfway to brown both sides.
The flavor is mildly nutty and savory from the almond flour and cheese, balanced by the tender soft eggplant inside. Olive oil drizzled over the coating during cooking enhances browning and flavor. This preparation makes the eggplant slices adaptable as an appetizer or part of a main meal when served with pasta, tomato sauce, fresh herbs like basil and parsley, and optional spicy red pepper flakes. Cashew cream can add a creamy contrast.
The recipe encourages allowing the eggplant to drain after salting to reduce moisture, helping the coating crisp properly. It can be made vegan by substituting the egg with a mixture of nut milk and ground flaxseed. The air fryer model used may affect timing and crispness, so adjust accordingly. Serving immediately ensures the coating stays crisp.
Ingredients
- 1 eggplant sliced into ¼-inch-thick rounds, large globe
- salt for sprinkling, sea salt
- 1 egg large
- ½ cup panko bread crumbs
- ½ cup almond flour
- ¼ cup Parmesan Cheese pecorino cheese, or Vegan Parmesan, grated
- ½ teaspoon salt sea salt
- black pepper freshly ground
- extra-virgin olive oil for drizzling
For Serving, optional
- pasta cooked
- tomato sauce
- cashew cream
- basil fresh, basil leaves and/or chopped fresh parsley
- parsley fresh, basil leaves and/or chopped fresh parsley
- red pepper flakes
Instructions
- Preheat the air fryer to 370°F.
- Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
- In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.
- Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.
- Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.
Notes
- Salting and draining the eggplant slices for 30 minutes helps remove excess moisture, promoting a crisp crust after air frying.
- To make this recipe vegan, substitute the egg with a mix of ¼ cup nut milk and 1 tablespoon ground flaxseed.
- Drizzling the coated slices with olive oil before air frying aids in achieving a golden, crispy texture.
- Work in batches in the air fryer to avoid overcrowding for even cooking and browning.
User Reviews
Overall Rating
4.9
You'll Also Love
