A delicious air-fried breaded eggplant recipe that will delight your guests
Slide out the basket of the air fryer and the kitchen fills with a nutty aroma—think hazelnut—from the breaded eggplant. A gentle crackle evokes deep-frying, even though the slices get only a mist or a thin drizzle of oil, nowhere near an oil bath.
What once passed as a “soggy sponge” now emerges with crisp edges and a silky center—first the crunch, then it melts. Because it relies on circulating hot air, this method uses far less oil, converts eggplant skeptics, and easily fits into busy weeknights.
Serve these golden bites as an appetizer with marinara, or layer the rounds into a quick parmigiana: in under twenty minutes, the air fryer delivers a crisp base ready for toppings. For other vegetables, see this cooking chart.
How to choose eggplant
Pick eggplants that feel heavy for their size, with smooth, glossy skin and a bright green stem. Dull skin or soft spots signal waterlogged flesh that won’t crisp. “Globe” varieties offer wide rounds ideal for layering, while slimmer Japanese or Chinese types yield delicate, almost seedless “chips.”
Uniform pieces ensure even cooking. Slice rounds about 6 mm thick for chip-like crunch, or cut 2.5 cm cubes for tender bites.
Got a little time? Salt the pieces generously and let them drain for 15 to 30 minutes. Salting draws out excess moisture and concentrates flavor; rinse, then pat dry before cooking. In a hurry? Skip this step to keep a softer center.
Which breading?
If you know my recipes, you won’t be surprised that I reach for traditional panko, but there are great alternatives:
- Panko and Parmesan for a cheesy crust that shatters at the slightest touch (add garlic powder for the garlic-obsessed)
- Gluten-free panko if you avoid wheat.
- Keto mix of almond flour and crushed pork rinds for airy, low-carb crunch.
- No breading if you’re after a more roasted, veggie-forward vibe.
Equipment
Ingredients
- 1 large eggplant cut into 0.5 cm-thick rounds
- salt for sprinkling
- 1 egg
- 1 large handful panko breadcrumbs
- 1 large handful all-purpose flour
- 1 large handful grated Parmesan cheese
- 0.5 teaspoon salt
- black pepper
- olive oil for drizzling
For serving
- fresh basil leaves and/or fresh parsley chopped
- red pepper flakes
Instructions
- Sprinkle both sides of the eggplant slices with salt, then place in a large colander to drain for 30 minutes.1 large eggplant, salt
- Preheat the air fryer to 190°C.
- In a shallow bowl, whisk the egg.1 egg
- In a medium bowl or shallow dish, combine the panko, flour, Parmesan, salt, and pepper.1 large handful panko breadcrumbs, 1 large handful all-purpose flour, 1 large handful grated Parmesan cheese, 0.5 teaspoon salt, black pepper
- Pat the eggplant slices dry with paper towels.
- Dip each slice in the egg, then coat in the breadcrumb mixture.
- Set on a plate as you go.
- Drizzle the slices with olive oil.olive oil
- Arrange in a single layer in the air fryer.
- Cook for 17 to 20 minutes, or until crisp and golden, turning halfway through.
- Cook in batches if needed.
