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air fryer eggplant parmesan

Air Fryer Eggplant Parmesan

This air fryer eggplant parmesan is a lighter, healthier version of the classic recipe. The eggplant is soft in the middle and crispy on the outside. And, thanks to the air fryer, you don't need to use oil!
5 from 2 votes
Prep Time 10 mins
Cook Time 8 mins
eggplant draining 30 mins
Course dinner
Cuisine Italian
Servings 4 servings
Calories 337 kcal

Ingredients
 
 

For The Air Fryer Eggplant

  • 1 large eggplant cut into ¼ inch slices
  • ½ cup panko bread crumbs
  • 3 tablespoon vegan parmesan cheese finely shredded
  • ½ tablespoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup flour
  • ½ cup plant based milk

For The Topping

  • cups marinara sauce
  • ½ cup vegan mozzarella shreds
  • ¼ cup vegan parmesan

For Serving

  • 4 oz spaghetti
  • handful fresh basil for garnish

Instructions
 

  • Cut the eggplant into quarter inch slices, sprinkle with salt and place in a colander, topped with a paper towel and weighted with a heavy item. Allow the eggplant to drain for for 30 minutes.
  • Preheat the air fryer to 190C (370 F).
  • Put the flour, Italian seasoning, onion powder, and garlic powder in a shallow bowl. Put the panko breadcrumbs and vegan Parmesan cheese in a separate bowl.
  • Dredge the eggplant slices in the flour and set aside on a plate.
  • Put the panko breadcrumbs, vegan Parmesan cheese, Italian seasoning, onion powder and garlic power in th bowl of a food processor. Pulse until the mixture is a fine crumb. Transfer to a shallow bowl.
  • Add the plant based milk to the flour and stir until a batter forms. Dip the eggplant slices in this batter, and then in the panko breadcrumbs.
  • Spray with olive oil and cook in the air fryer for 8-10 minutes, flipping once half way through.
  • Cook the spaghetti according to the instructions on the package.
  • Add a tablespoon of the marinara to each piece of eggplant and top with vegan mozzarella.
  • Top the pasta with the remaining marinara sauce. Serve the eggplant on top of the pasta. Garnish with basil.

Nutrition

Calories: 337kcalCarbohydrates: 58gProtein: 10gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 852mgPotassium: 676mgFiber: 8gSugar: 9gVitamin A: 435IUVitamin C: 9mgCalcium: 112mgIron: 3mg
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