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Air Fryer Eggplant Parmesan

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Breaded eggplant rounds air fried to a deeply golden panko-Parmesan crust, then layered with marinara and melted mozzarella. Faster and crispier than the oven-baked version with a fraction of the oil.

Ingredients

Scale
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Olive oil spray
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella
  • Fresh basil to finish

Instructions

  1. Slice eggplant into 1/2-inch rounds. Place in a colander, toss with 1 tsp salt, and let sit 30 minutes to draw out moisture. Pat completely dry with paper towels.
  2. Set up a breading station: flour in one shallow bowl, beaten eggs in a second, and panko mixed with Parmesan, Italian seasoning, and garlic powder in a third.
  3. Dredge each round in flour, dip in beaten egg, then coat thoroughly in the seasoned panko mixture.
  4. Preheat air fryer to 400°F. Spray breaded rounds generously with olive oil on both sides. Air fry at 400°F for 10 minutes per side, flipping once, until deeply golden.
  5. Layer cooked rounds in a small baking dish or directly in the air fryer basket (if your model allows inserts): add marinara, an eggplant round, then mozzarella.
  6. Air fry at 350°F for 4 minutes until cheese is melted and bubbly. Serve immediately topped with fresh basil.

Notes

Simple Crispy Eggplant Bites variation: Cut 1 medium eggplant into 1-inch cubes. Salt and dry as above. Toss with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and 1/4 tsp smoked paprika. Air fry at 400°F for 14 minutes, shaking halfway. Serve immediately.

Don’t skip drying: After salting, press the eggplant firmly with paper towels — the drier it is, the crispier it cooks.

Don’t crowd the basket: Work in batches if needed; a crowded basket steams instead of roasts.

Make-ahead tip: Bread and air fry the rounds ahead, then refrigerate. Assemble with sauce and cheese just before the final melt to keep the breading crisp.

Leftovers: Store in an airtight container up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes.

Find it online: https://airfrycentral.com/air-fryer-eggplant-crispy-bites-and-parmesan-style/