Air-Fryer Eggplant: Crispy, Golden, And Delicious!

Air fryers are a great way to make crispy, tender, and tasty eggplant without the mess of oil or the wait of stove-top cooking. This guide will walk you through the steps to make delicious breaded eggplant in an air fryer, including preparation, cooking, serving, and storage tips.

How to prepare the eggplant

Preparing the eggplant is a simple process, but there are a few key steps to follow to ensure the best results. Here's a detailed guide on how to prepare the eggplant for your air fryer:

Firstly, select fresh eggplants that are firm to the touch and have smooth, glossy skin. You can use globe eggplants, which are the most common variety, or opt for Japanese or Chinese eggplants for a change.

Next, cut the eggplant into uniform slices, ideally about 1/2-inch thick. This ensures even cooking and prevents soggy or burnt pieces. If you prefer thinner slices, adjust your cooking time accordingly, as they will cook faster.

After slicing, lay the eggplant pieces on a surface lined with paper towels. Sprinkle both sides of the slices with salt, using about 1/2 teaspoon of salt for every pound of eggplant. Let the salted eggplant rest for 15 minutes to draw out excess moisture and any bitterness.

Once the eggplant has rested, use paper towels to pat the slices dry, removing any excess moisture. This step is important to ensure the breading adheres properly and creates a crispy texture during cooking.

Now, you can set up your dredging station. In one shallow bowl, whisk a couple of large eggs. In a separate shallow bowl, combine the dry ingredients: panko breadcrumbs, grated Parmesan cheese, and seasonings like garlic powder, Italian seasoning, and black pepper. You can also add almond flour or gluten-free breadcrumbs if you prefer.

Dip each eggplant slice first into the egg wash, letting the excess drip off, and then coat it with the breading mixture. Make sure all sides of the eggplant are nicely coated, gently pressing the breadcrumbs into the slice if needed.

Finally, arrange the breaded eggplant slices in a single layer in your air fryer basket, ensuring they don't overlap. Depending on the size of your air fryer, you may need to cook the eggplant in multiple batches.

And that's it! Your eggplant is now ready to be air-fried to crispy perfection!

How to make the coating

The coating for your breaded eggplant is a simple mixture of dry and wet ingredients. You can adjust the spices and seasonings to your taste, but the basic formula remains the same. Here's a step-by-step guide to making the perfect coating for your air-fried eggplant:

• Dry Ingredients: Start by preparing your dry ingredients. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, and seasonings. You can use Italian breadcrumbs or regular plain breadcrumbs. For a nuttier flavour, you can also add almond flour to the mixture. If you're making a larger batch, you may need to adjust the amount of breadcrumbs and cheese.
• Spices and Seasonings: For the seasonings, you can use Italian seasoning, garlic powder, paprika, black pepper, and dried herbs like basil, thyme, rosemary, or oregano. You can also add a pinch of salt, but be mindful if your Italian seasoning already contains salt.
• Wet Ingredients: In a separate shallow bowl, prepare your wet ingredients. Beat one or two eggs, depending on the size of your eggplant. You can also add a tablespoon of water to the eggs to make the mixture less thick.
• Dipping and Coating: Now you're ready to start dipping and coating your eggplant slices. First, dip each slice into the flour (if using), then into the beaten egg mixture, and finally, coat it generously with the breadcrumb mixture. Make sure all sides of the eggplant are evenly coated. You can gently press the breadcrumbs onto the eggplant to ensure a complete coating.
• Optional Step: At this point, you can choose to add an extra layer of flavour and crispiness by drizzling or spraying the coated eggplant slices with extra-virgin olive oil. This step is optional but can enhance the final texture.
• Ready for the Air Fryer: Once all your eggplant slices are coated, they're ready to go into the air fryer! Place them in the air fryer basket in a single layer, making sure they don't overlap. Depending on the size of your air fryer, you might need to cook them in batches.

How to cook the eggplant

Start by slicing your eggplant into 1/2-inch thick rounds. If you're using more than one eggplant, you can slice them a little thinner, but try to keep the slices uniform so they cook evenly.

Next, sprinkle salt on both sides of the eggplant slices and let them sit for 15-30 minutes. This will draw out excess moisture and any bitterness. After they've rested, pat the slices dry with a paper towel.

Now it's time to set up your dredging station. In one shallow bowl, whisk a couple of eggs. In a separate shallow bowl, combine your dry ingredients. This can include panko breadcrumbs, grated parmesan cheese, almond flour, Italian seasoning, garlic powder, onion powder, black pepper, and/or kosher salt. You can also add gluten-free breadcrumbs or vegan parmesan if you're making a diet-friendly version.

Dip each eggplant slice first into the egg wash, letting the excess drip off, and then into the dry mixture, making sure to coat all sides. Gently press the dry mixture into the eggplant to ensure a complete coating.

Preheat your air fryer to between 350-400°F. Place the coated eggplant slices into the air fryer basket in a single layer, making sure they're not overlapping. Depending on the size of your air fryer, you may need to cook the eggplant in batches.

Cook the eggplant for around 12-20 minutes, flipping halfway through, until they're crispy and golden brown. You can check if they're done by inserting a knife into the centre of a slice. If the knife goes in and out easily, they're ready!

Serve your air fryer eggplant immediately, with a dip or sauce on the side if desired. Enjoy!

How to store and reheat the eggplant

As with any breaded vegetable or meat dish, this breaded eggplant recipe is best enjoyed the day it is made. However, if you have leftovers, you can store them in an airtight container for up to two days. To store, let the fried eggplant cool to room temperature, then place it in the fridge. Note that the eggplant may lose its crispiness during storage.

To reheat, place the slices in the air fryer at 350°F for two minutes on each side. You can also reheat them in the oven at 300°F for 5-8 minutes.

If you want to freeze your breaded eggplant, let it cool to room temperature first, then place the slices in a single layer on a parchment-lined baking sheet and put them in the freezer. Once frozen, transfer the slices to an airtight container or freezer bag. There is no need to thaw before reheating. Simply place the frozen slices in a preheated air fryer at 350°F and cook for 5-7 minutes, or until warmed through.

What to serve with the eggplant

Now you know how to make breaded eggplant in an air fryer, it's time to think about what to serve with it. Here are some ideas:

As a Side Dish

If you want to serve the breaded eggplant as a side, it goes well with veggie burgers, pasta, or a cooked protein of your choice. You could also serve it with a salad—something like a cucumber and tomato salad, Mediterranean quinoa salad, or Italian chopped salad would work well.

As a Main Dish

If you want to make the eggplant the main event, you could serve it with pasta and a generous helping of marinara or tomato sauce. You could also add some cashew cream, basil, red pepper flakes, and a drizzle of olive oil.

As Part of a Larger Meal

If you're making a larger meal with multiple courses, you could serve the eggplant as a secondo, or second course. In this case, it's a good idea to serve something light before or after—perhaps a bruschetta with various toppings, or another type of finger food.

Other Sides

• Polenta with lots of cheese
• Roasted pepper salad
• Caesar salad
• Greek salad
• Grilled veggies
• Arugula salad with cherry tomatoes, balsamic vinegar, and shaved Parmesan
• Tomato salad with salt, pepper, and balsamic vinegar
• Gnocchi with pesto
• Roasted broccoli
• Chicken cutlets
• Roasted potatoes
• Italian sausages with sauteed onions and peppers
• Caprese salad
• Antipasto salad
• Italian green beans
• Mixed green salad

Frequently asked questions