This air fryer eggplant parmesan delivers all the crispy, cheesy goodness you love with a healthier twist. A perfect weeknight dinner that’s ready in just 40 minutes, this lightened-up Italian classic packs an impressive 24g of protein while keeping the fat content to only 11g per serving. The air fryer creates that irresistible golden-brown crust without excess oil, making this dish a smart choice for anyone wanting to enjoy comfort food without compromise.
Ingredients Needed
- Spaghetti: 10 oz, gluten-free option available
- Eggplant: 1 medium-sized, fresh
- Eggs: 2 large, for coating
- Panko Breadcrumbs: 1.5 cups, use gluten-free if desired
- Italian Seasoning: 1 tablespoon
- Marinara Sauce: 2 cups
- Mozzarella Cheese: 1 cup, freshly shredded
- Fresh Basil: For garnishing
Cooking Instructions
- Pasta Preparation: Begin by cooking spaghetti according to package instructions
- Eggplant Prep: Clean eggplant, remove ends, and slice into 1/4 inch rounds
- Salt Treatment: Place slices on a baking sheet, salt both sides with 15-minute rest periods
- Coating Setup: Beat eggs in one bowl, combine panko and Italian seasoning in another
- Breading Process: Dip each slice in egg, then coat with seasoned panko mixture
- Initial Air Frying: Cook at 380°F for 4 minutes per side
- Topping Addition: Add marinara sauce and mozzarella to each piece
- Final Cooking: Air fry at 380°F for 2 minutes until cheese melts beautifully
- Serving: Place over pasta or serve alone, garnish with fresh basil
Salting Eggplant: Why It Matters
Salting your eggplant might seem like an extra step, but it’s actually super helpful! This process pulls out excess moisture and any bitter flavors. When you salt both sides and let it sit, you’re setting yourself up for perfectly crispy, never-soggy eggplant pieces. Just remember to pat the eggplant dry before breading!
Air Fryer Tips
Your air fryer is perfect for making crispy eggplant without loads of oil! Keep the pieces in a single layer – don’t stack them. If you’re cooking for a crowd, work in batches rather than overcrowding. A light spray of oil on the breaded eggplant can help it brown more evenly, though it’s totally optional.
Easy Substitutions
No worries if you need to switch things up! You can use regular breadcrumbs instead of panko – they’ll still taste great, just slightly less crunchy. For a dairy-free version, try dairy-free mozzarella-style shreds. Can’t find fresh basil? Dried basil works in a pinch, or try fresh parsley for that pop of green.
Make It Your Own
Want to add extra yum to your eggplant parm? Try mixing some grated parmesan into your breadcrumb coating. Love garlic? Sprinkle some garlic powder in there too! You can also layer different cheeses – try adding a bit of provolone with the mozzarella for extra cheese-pull magic.
Leftovers & Storage
Keep your leftover eggplant parm in the fridge for up to 3 days. To reheat, pop it back in the air fryer for 2-3 minutes at 350°F – this brings back the crispy coating way better than the microwave! The pasta should be stored separately and reheated with a splash of water.
Air Fryer Eggplant Parmesan
Equipment
- Air Fryer
- Cookie Sheet
- Small Bowls
Ingredients
Main Ingredients
- 10 oz Spaghetti Can use gluten free if needed
- 1 medium Eggplant
- 2 Eggs
- 1.5 cups Panko bread crumbs Can use gluten free if needed
- 1 T Italian Seasoning
- 2 cups Marinara Sauce
- 1 cup Mozzarella Cheese shredded
- Fresh Basil for garnish
Instructions
- Cook spaghetti according to package directions.
- Wash your eggplant and slice off the ends. Slice your medium eggplant into 1/4 inch pieces.
- Place eggplant on a lipped cookie sheet. Salt the eggplant and let it sit for 15 minutes. Flip the eggplant slices and salt again. Let sit again for 15 minutes.
- In a small bowl, beat eggs, set aside. In another small bowl mix panko bread crumbs and Italian seasoning.
- Dip each eggplant piece into the egg mixture, followed by the panco mixture to coat. Make sure to coat both sides.
- Cook the eggplant in the air fryer at 380F/193C for 4 minutes. Then flip over each eggplant piece and cook for an additional 4 minutes.
- Gently spoon sauce onto each individual piece of eggplant. Place cheese on eggplant pieces.
- Cook in your air fryer at 380F for 2 minutes or until cheese is melted.
- Serve as is or serve over prepared pasta. Garnish with Basil.
