This golden-crispy air fryer eggplant recipe delivers restaurant-quality results with just a fraction of the oil. Perfect for health-conscious food lovers, each serving packs impressive nutrition – only 152 calories while offering 7g of protein and 5g of fiber.
The magic happens in just 8 minutes of cooking time, transforming humble eggplant slices into crispy, tender bites that’ll make you forget about deep-fried versions. Whether you’re planning a Mediterranean feast or seeking a delicious veggie side dish, this foolproof method will become your new favorite way to enjoy eggplant.
Ingredients Section
- Eggplant: 1 medium-sized, fresh and firm to touch
- Eggs: 2 large eggs for the perfect coating
- Panko Breadcrumbs: 1.5 cups, use gluten-free if needed for dietary restrictions
- Italian Seasoning: 1 tablespoon for enhanced flavor
Instructions Section
- Prepare Eggplant: Clean and trim the ends, then slice into 1/4 inch rounds
- Salt Treatment: Place slices on a baking sheet, salt both sides with 15-minute rest periods for each side
- Coating Setup: Beat eggs in one bowl and mix panko with Italian seasoning in another
- Breading Process: Dip each slice in egg mixture, then coat thoroughly with seasoned panko on both sides
- First Air Fry: Cook at 380°F for 4 minutes until golden brown
- Final Air Fry: Flip each piece and continue cooking for 4 more minutes until perfectly crispy
Salting Tips
Salting your eggplant (also called sweating) pulls out extra moisture and any bitter flavors. While your eggplant is resting with salt, you might see little water droplets form on top – that’s perfect! Just pat the slices dry with paper towels before moving on to the breading step. This simple step makes your eggplant extra crispy and tasty.
Breading Success
Keep one hand for wet ingredients (eggs) and one for dry ingredients (panko mixture) while coating your eggplant. This stops the breading from clumping up on your fingers! If your panko coating starts to get soggy, just mix up a fresh batch to keep every slice perfectly crispy.
Serving Ideas
These crispy eggplant slices are amazing in so many ways! Stack them with marinara sauce and melted mozzarella for a quick eggplant parm, add them to pasta, or serve them as appetizers with a side of warm marinara for dipping. They’re also great in sandwiches or on top of salads for a crunchy veggie boost.
Storage & Reheating
While these eggplant slices taste best fresh from the air fryer, you can store leftovers in the fridge for up to 2 days. To bring back the crunch, pop them in your air fryer at 350°F for 2-3 minutes. Skip the microwave – it’ll make them soggy!
Simple Swaps
No Italian seasoning? Mix dried basil, oregano, and thyme. For gluten-free options, use your favorite gluten-free panko. You can also try different seasonings like Greek or Cajun for a flavor twist. If you’re out of eggs, milk mixed with a little mustard works great as a coating.
Crispy Air Fryer Eggplant
Equipment
- Air Fryer
Ingredients
Main Ingredients
- 1 Medium Eggplant
- 2 Eggs
- 1.5 cups panko breadcrumbs GF if needed
- 1 T Italian Seasoning
Instructions
- 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 a another small bowl mix panko and Italian Seasoning.
- Dip each eggplant piece into the egg mixture, followed by the panko mixture to coat. Make sure you do both sides.
- Cook the eggplant in the air fryer at 380F/193C for 4 minutes.
- Then you are going to flip over each eggplant piece and cook for an additional 4 minutes at 380F/193C.
