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Air Fryer Eggplant
Crispy and flavorful, this air fryer eggplant is one of our favorite side dishes! I also like to make it into a full meal by serving it over pasta with marinara sauce, fresh herbs, and dollops of cashew cream.
Prep Time
40 mins
Cook Time
40 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian , American
Ingredients
- 1 large globe eggplant sliced into ¼-inch-thick rounds
- sea salt for sprinkling
- 1 large egg*
- 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
For Serving, optional
- cooked pasta
- tomato sauce
- Cashew cream
- 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.
Cup of Yum
Notes
- *Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
- *Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
- I have this Instant Pot Air Fryer and it's great.