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Air-Fryer Eggplant

Crispy golden eggplant slices deliver a satisfying crunch that gives way to a tender center, with savory Parmesan and Italian herbs in every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Air-Fryer Eggplant
Total
37 min
Prep
15 min
Cook
22 min
Serves
8

Nutrition per Serving

Calories
53
Protein
3g
Carbs
8g
Fat
2g
Fiber
2g
Sugar
2g
Sodium
204mg

Ingredients

  • 2 small eggplants, sliced 1/4-inch thick
  • 1/2 tsp salt
  • 1/4 cup all-purpose flour
  • 2 large egg, lightly beaten
  • 1/2 cup whole-wheat panko breadcrumbs
  • 1/4 cup grated Parmesan cheese, plus more, for garnish
  • 1 1/2 tsp Italian seasoning
  • 1 tbsp chopped fresh parsley

Instructions

  1. Sprinkle eggplant slices evenly with salt and let stand for 10 minutes. Pat the eggplant slices dry with a paper towel.
  2. Spread flour in a shallow dish. Place eggs in a separate shallow dish. Stir panko, Parmesan and Italian seasoning together in a third shallow dish. Dredge the eggplant slices in the flour, then dip in the egg, shaking off excess; dredge in the panko mixture.
  3. Preheat air fryer to 350°F. Arrange half of the eggplant slices in an even layer in the fryer basket; coat the eggplant generously with cooking spray. Cook until crispy and golden on one side, 5 to 6 minutes. Flip the eggplant slices; coat with cooking spray and cook until golden and crispy, 5 to 6 minutes. Transfer to a plate. Repeat the procedure with the remaining eggplant slices. Sprinkle with parsley; garnish with additional Parmesan, if desired.