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how to make eggplant parmesan in air fryer?
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4.34 from 6 votes

Easy Air Fryer Eggplant Parmesan Recipe

Air fryer eggplant parmesan is easy to make and super delicious. Crispy and healthier than the original classic version. You will love it.
Prep Time20 minutes
Cook Time12 minutes
Course: Appetizer, Main / Dinner, Main Course
Cuisine: American / Italian
Keyword: air fryer appetizers, airfryer recipes, eggplant parmesan recipe
Servings: 6 people
Calories: 96kcal
Author: simplyvegetarian777

Equipment

  • Measuring Spoons, Measuring Cups, Stirring Spoon,
  • Chopping board and knife
  • Kitchen Colander
  • Air Fryer
  • mixing bowl
  • Air fryer parchment paper
  • Kitchen Tongs

Ingredients

  • 1 medium size Eggplant about 1 pound in weight
  • 1/2 cup Breadcrumbs home-made or store-bought
  • 3 tbsp Parmesan cheese
  • 1 tsp Italian Seasoning
  • 1/2 tsp Garlic powder
  • To taste Salt & Black Pepper
  • 1 Egg
  • 2 tbsp Water
  • 1/2 cup Pasta Sauce
  • 1/4 cup Mozzarella Cheese
  • 1/2 tsp Parsley, dry or 1 tbsp finely chopped fresh parsley

Instructions

ALWAYS READ THE COMPLETE RECIPE BEFORE STARTING. GATHER INGREDIENTS. ALSO ALWAYS READ THE NOTES FOR MORE OPTIONS AND TIPS. WATCH THE VIDEO.

    Preheating the AIRFRYER

    • Preheat the air-fryer at 365*F for 5 minutes. 
    • If you plan to serve it with spaghetti or pasta, then put the pasta for boiling at the same time so that your meal is all ready at the same time.

    Prepare the Eggplant for Breading

    • Wash the eggplant and pat it dry. Now cut 1/2 inches thick roundels of the eggplants. Make sure to keep the thickness of all the roundels same for even cooking.
    • Now rub these roundels with some salt and set aside for 15 minutes. This step is optional. I do it sometimes when I have more time and the result is more tender eggplant meat inside that crispy layering. When I do not have time, I skip this step. The eggplant comes out crispy but not that tender under it. So pick and choose what works for you. Either way, the result is delicious crispy eggplant parmesan.

    Prepare the Breading Mix

    Prepare the Egg Bath

    • Take another Mixing Bowl and add 1 egg with 2 tbsp of water. Mix with a fork and set aside.
    • For non-egg version, check the notes of the recipe.

    Breading the Eggplant roundels

    • Take the slice of eggplant and dip it in the egg bath first. And then roll it nicely in the Breadcrumbs mix. Set it aside on a plate or sheet lined with Parchment Paper. Repeat with all the eggplant slices and set them aside.

    AIRFRYING BREADED EGGPLANT

    • Now place AIRFRYER Parchment Paper inside the basket. And place 4-5 breaded eggplant slices at a time inside it. It will depend upon the size of your eggplant and the airfryer basket. Do not overcrowd it. Spray them lightly with oil.
    • AIRFRY the breaded eggplants for 10 minutes. Flip these in between after 5 minutes for even cooking.

    Making AIR FRYER EGGPLANT PARMESAN 

    • Once the breaded eggplant is crispy, take out the basket.
    • Spread about 2 tbsp Pasta Sauce on top of each crispy slice. Further top it with some mozzarella cheese.
    • Now Air fry these again for 2-3 minutes till cheese melts. 
    • These are ready to be served.

    How to serve Eggplant Parmesan?

    • To be honest, I can eat it as is as a snack. But often it is served on the bed of SPAGHETTI or PASTA of your choice. You can also serve it with some Salad of your choice.

    Baked Eggplant Parmesan Recipe

    • Preheat the oven at 400*F. And then prep the recipe as described above.
    • Then bake it for 20-25 minutes till crispy from both the sides. Make sure to flip it in between.
    • Then add pasta sauce sprinkled with cheese on top. Broil for 2-3 minutes till cheese melts. Serve it hot.

    Video

    Notes

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    How to make GLUTENFREE EGGPLANT PARMESAN?

    It is a simple easy fix to make it gluten-free. Just sub the breadcrumbs with GLUTENFREE BREADCRUMBS.

    Can I make EGG-FREE Eggplant parmesan?

    Egg is used as a glue in the recipe. Since eggplant is already moist and you do not want to use the egg-bath, then you can use buttermilk or any kind of milk instead. And then roll immediately in the breading mix.

    How to make it Vegan Eggplant Parmesan?

    The only 2 ingredients that are not vegan in the recipe are Cheese and Eggs.
    To substitute eggs, use any kind of plant based milk to dip and then roll in the breading mix.
    Substitute the parmesan cheese with plant based parmesan. Also you can skip the mozzarella altogether or use plant-based melting cheese like that of cashew cheese.
    Whole Foods has many good options for vegan cheese.

    How to store and re-heat the leftovers?

    Refrigerate the leftovers in your fridge. When ready to reheat, just place these in pre-heated airfryer and air fry at 300*F till warm.

    What are the ingredients of EGGPLANT PARMESAN?

    The ingredients of the recipe are mostly pantry staple.
    Eggplant - I took the large eggplant. It weighed about 1 pound.
    Breadcrumbs - I used homemade breadcrumbs made from dried bread slices. You can use any kind of bread crumbs.
    Parmesan Cheese - I have used dry parmesan cheese. 
    Italian Seasoning
    Garlic Powder
    Salt & Black Pepper
    Oil spray
    Parsley - Use dry or fresh parsley.
    Egg - See notes for egg-free version.
    Pasta Sauce - I used a regular pasta sauce. You can use marinara sauce or any other kind of pasta sauce.
    Mozzarella Cheese - You can use either shredded or fresh cut slices of the cheese.
    Check out Amazon Pantry Staples here!

    KITCHEN GADGETS USED IN THE RECIPE

    Air fryer
    Air fryer Accessories
    Mixing Bowls
    Air fryer Parchment Paper
    Measuring Cups & Spoon
    Chopping board & Knife
    Kitchen Colander
    Kitchen Tongs
    Appliances for Kitchen and More!

    Nutrition

    Serving: 6people | Calories: 96kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 244mg | Potassium: 276mg | Fiber: 3g | Sugar: 4g | Vitamin A: 202IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg