Air Fryer Eggplant
Total Time
60 mins
Prep Time
40 mins
Cook Time
20 mins
Rating
4.91 out of 5 stars
(55)
Ingredients
4 servings
- 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
- Cooked pasta (optional)
- Tomato Sauce (optional)
- Cashew Cream (optional)
- Fresh basil leaves and/or chopped fresh parsley (optional)
- Red pepper flakes (optional)
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Preparation
Step 1
Preheat the air fryer to 370°F.
Step 2
Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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Chef's notes
*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.
