Air Fryer Eggplant is so crispy and delicious, without the extra oil! Use this all purpose recipe to make sandwiches, pasta recipes and eggplant parmesan!
Ingredients
Scale
- 1 medium to large eggplant
- 1 cup seasoned, whole wheat breadcrumbs (can use regular, seasoned breadcrumbs as well)
- 1/4 cup grated parmesan cheese
- 2 eggs beaten with a splash of milk
- Kosher salt for seasoning
Instructions
- Preheat the air fryer to 400 degrees.
- Peel the eggplant if desired, or leave the skin on. Slice the eggplant into 1/4 inch thick slices.
- Add the breadcrumbs into a bowl along with the parmesan cheese and mix together. Beat the eggs in a separate bowl with a splash of milk.
- Dip each slice of eggplant into the egg mixture, letting the excess egg drip off. Dip the eggplant into the breadcrumb mixture making sure to press the coating onto each side well.
- Add the breaded eggplant into your air fryer in a single layer. Spray generously with an oil based cooking spray and then cook for 4-5 minutes until lightly browned. Flip the eggplant over and spray with oil again, then continue to cook for another 4-5 minutes until browned and crispy.
- Season the eggplant slices with a sprinkle of salt as soon as they come out of the air fryer and serve immediately. See the post for ideas on serving this air fryer eggplant.
Recipe Notes
Store: Store eggplant in the refrigerator for up to 5 days in a resealable bag or container.
Reheat: Reheat eggplant in the air fryer or the oven until warmed through and crispy, see the post for more instructions.
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
