A golden, crunchy delight perfect for appetizers, sides, or vegetarian meals.
If there’s one thing that I find myself craving at least once a week, it’s chicken Milanese. There’s just something about that breaded and pan-fried cutlet that tastes unbelievable, especially when paired with a homemade tomato sauce.
To try and improve the health benefits of my favorite comfort food, I started switching out the chicken for eggplant, and then I turned to the oil-laden cooking method. I love my Milanese perfectly crispy and crunchy, so oven-baking wasn’t the one for me; and that’s when I realized that air-frying was the way!
This air-fryer eggplant recipe delivers on savory flavors and crunchy texture. The crispy panko coating, made even better with Parmesan cheese, adds a golden, nutty crust that’s hard to resist, and the eggplant inside the crust is soft and delicate.
Perfectly cooked in the air fryer, this dish makes a satisfying appetizer, side dish, or even the centerpiece of your main course. It’s a great option for vegetarians, and with minor tweaks, it can fit into gluten-free and low-carb diets pretty well, too.
Pair your air-fryer eggplant with marinara sauce, a dollop of Greek yogurt, or a drizzle of balsamic glaze, and you’ll immediately be dreaming of the next time you can make it.
Is Air-Fryer Eggplant Healthy?
Eggplant is low in calories and packed with fiber, and cooking the eggplant in an air fryer significantly reduces the amount of oil needed, which means fewer calories and less fat compared to traditional frying methods.
For an even healthier twist on this recipe, consider using whole-wheat panko breadcrumbs or swapping Parmesan cheese with nutritional yeast for a dairy-free/vegan and lower-fat alternative. Substituting the olive oil drizzle for a spritz of olive oil spray can also lower the overall fat content while maintaining the eggplant’s delicious crispiness.
Alternative Breading Options
Not a fan of panko breadcrumbs? No problem! There are plenty of alternative breadings that work beautifully in this recipe. Crushed cornflakes can give the eggplant an extra-crunchy coating with a touch of sweetness, or if you’re gluten-free, cornmeal is an excellent substitute offering a nutty flavor and maintaining a crispy texture.
Another great option is using finely ground oats for a hearty and wholesome crust or a mix of ground chickpeas and chickpea flour, and these choices will add a subtle earthiness to the dish.
For those seeking a low-carb alternative, pork rind crumbs deliver an ultra-crispy texture and a rich, savory flavor. Each option slightly changes the overall taste and texture, but they all make sure your eggplant remains the star of the show.
How To Make Ahead And Store
Store leftover eggplant slices in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back in the air fryer for 2 minutes to restore their crispiness. If freezing, arrange the slices on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They’ll keep for up to 3 months. Avoid storing at room temperature, as they can become soggy.
Serving Suggestions
There are so many delicious ways you can use your air-fryer eggplant! For lunch, I love to serve mine over a few dollops of Tomato Sauce, or my favorite: this San Marzano Tomato Sauce. If you want something a bit heartier, you won’t regret adding your eggplant to this Caprese Sandwich! For dinner, I love to make Homemade Pasta that I serve with a Basil Pesto sauce and a Caprese Salad on the side, and my air-fryer eggplant as the centerpiece.
Ingredients
- 1 large globe eggplant
- 1 egg beaten
- 1/4 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tablespoons Parmesan cheese grated
- Sea salt to taste
- Freshly ground black pepper to taste
- Extra-virgin olive oil
- Fresh basil leaves for serving
Instructions
- Preheat your air fryer to 350°F. Slice the eggplant into 1/4-inch thick slices and sprinkle both sides with salt. Place in a colander or fine mesh sieve to drain for 30 minutes.
- In a small bowl, whisk the egg. Set aside. In a medium bowl, combine the panko breadcrumbs, flour, Parmesan, salt, and black pepper.
- Dry the eggplant slices on a clean kitchen towel. Dip them into the egg and then into the panko mixture. Place the breaded eggplant slices on a plate and drizzle with some extra-virgin olive oil. Place the eggplant pieces in the air fryer and cook for 20 minutes, or until crisp and golden brown.
- Transfer the air-fried eggplant to a plate and garnish with fresh basil leaves and an extra drizzle of olive oil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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