Crispy Air Fryer Eggplant
This crispy air fryer eggplant recipe achieves a perfect contrast of crunchy panko-Parmesan crust on the outside and creamy, tender eggplant on the inside, delivering indulgent flavor without the excess oil of traditional frying.
Ingredients
For the Eggplant
- 1 large globe eggplant Lower seed-to-flesh ratio for creamy texture.
For the Coating
- 1 cup panko breadcrumbs Japanese-style breadcrumbs for a crispier crust.
- 1/2 cup almond flour Can substitute with all-purpose flour if needed.
- 1/2 cup Parmesan cheese, grated Freshly grated preferred; can use vegan Parmesan for a dairy-free option.
- 1 large egg Acts as a binder for the breading.
- 2 tablespoons olive oil Extra-virgin variety for the best flavor.
- 1 teaspoon salt Fine sea salt for seasoning.
- 1/2 teaspoon black pepper, freshly ground For seasoning the eggplant and the breading mixture.
Instructions
Preparation
- Slice the eggplant into uniform ¼-inch thick rounds and place in a colander. Toss with salt and let rest for 30 minutes.
- Prepare two shallow dishes: whisk the egg in one and combine panko breadcrumbs, almond flour, Parmesan, salt, and black pepper in the second.
Breading
- Rinse the eggplant slices and pat them dry with paper towels.
- Dip each slice into the whisked egg, letting excess drip off, then press firmly into the panko mixture to coat both sides.
Cooking
- Preheat the air fryer to 370°F. Arrange the breaded eggplant slices in a single layer in the air fryer basket, drizzle with olive oil, and air fry for 17-20 minutes, flipping halfway through.
Notes
For best results, do not skip the salting step and avoid overcrowding the air fryer. Allow the eggplant slices to rest after salting for better flavor and texture.