Go Back
+ servings

Air Fryer Eggplant

rate this recipe:
4.84 from 18 votes
Prep Time: 40 mins
Cook Time: 20 mins
Serves 4
Crispy and flavorful, this air fryer eggplant is one of our favorite side dishes! I also like to make it into a full meal by serving it over pasta with marinara sauce, fresh herbs, and dollops of cashew cream.


  • 1 large globe eggplant, sliced into ¼ inch rounds
  • Sea salt, for sprinkling
  • 1 egg*
  • ½ cup panko bread crumbs
  • ½ cup almond flour
  • ¼ cup grated Parmesan cheese, pecorino cheese, or Vegan Parmesan
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling

For Serving, optional


  • Preheat the air fryer to 370°F.
  • Sprinkle the eggplant slices with salt on both sides and place in a large colander to drain for 30 minutes.
  • In a shallow bowl, whisk the egg. In a medium bowl or rimmed plate, combine the panko, almond flour, pecorino, salt, and several grinds of pepper.
  • Pat the eggplant slices dry, dip them into the egg, and then into the panko mixture. Place on a plate as you work and then drizzle the slices with olive oil. Place in a single layer in the air fryer and air fry for 17 to 20 minutes, or until crisp and golden brown, flipping halfway through cooking. Work in batches if necessary.
  • Make the eggplant a full meal by serving it with pasta, scoops of tomato sauce, dollops of cashew cream, basil, red pepper flakes, and drizzles of olive oil.


*Make this recipe vegan by replacing the egg with ¼ cup nut milk mixed with 1 tablespoon ground flaxseed.
I have this Instant Pot Air Fryer and it's great.