Go Back

Air Fryer Eggplant Parmesan Recipe

Air Fryer Eggplant Parmesan is a simple way to enjoy crispy, golden eggplant slices topped with marinara sauce, melted mozzarella, and grated Parmesan cheese. The eggplant gets a crunchy breadcrumb coating on the outside while staying tender in the center.
This recipe delivers the familiar flavors of traditional eggplant Parmesan without deep-frying or heating up the oven. It is ready in about 35 minutes and works well as a vegetarian main dish, a hearty side, or an easy weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian-inspired
Servings 4 servings
Calories 310 kcal

Equipment

  • Air fryer
  • Cutting board
  • Sharp knife
  • Three shallow bowls
  • Whisk
  • Measuring cups and spoons
  • Tongs
  • Parchment liner suitable for air fryers (optional)

Ingredients
  

  • 1 medium eggplant about 1 pound
  • ½ teaspoon salt
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • Olive oil spray
  • ½ cup marinara sauce
  • ¾ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese for topping
  • 1 tablespoon chopped fresh basil for garnish

Instructions
 

  • Prepare the Eggplant: Wash and dry the eggplant. Slice it into rounds about ½ inch thick. Arrange the slices on a plate or baking sheet, sprinkle lightly with salt, and let them sit for 10–15 minutes. Pat away the moisture with paper towels.
  • Set Up the Breading Station: Place the flour in one shallow bowl. In a second bowl, whisk the eggs with water. In a third bowl, combine the breadcrumbs, ¼ cup Parmesan, garlic powder, oregano, and black pepper.
  • Coat the Eggplant: Dip each eggplant slice into the flour, shaking off the excess. Next, coat it in the egg mixture, then press it into the breadcrumb mixture until both sides are evenly covered.
  • Preheat the Air Fryer: Preheat the air fryer to 375°F for about 3 minutes, if your model requires preheating. Lightly spray the air fryer basket with olive oil.
  • Air Fry Until Crispy: Arrange the coated eggplant slices in a single layer, leaving space between them. Lightly spray the tops with olive oil. Air fry at 375°F for 8–10 minutes, flipping halfway through, until golden and tender. Cook in batches if needed.
  • Add the Sauce and Cheese: Spoon a small amount of marinara sauce over each cooked eggplant slice. Sprinkle with shredded mozzarella and the remaining Parmesan cheese.
  • Melt the Cheese: Return the topped eggplant slices to the air fryer. Cook at 350°F for another 2–3 minutes, until the cheese melts and becomes bubbly.
  • Garnish and Serve: Carefully remove the eggplant Parmesan from the basket. Sprinkle with fresh basil and serve warm with extra marinara sauce if desired.

Notes

  • Slice evenly: Cut the rounds to a similar thickness so they cook at the same rate.
  • Remove excess moisture: Salting and patting the slices dry helps the breadcrumb coating become crisp.
  • Avoid overcrowding: Arrange the slices in a single layer so hot air can circulate around them. Cook in batches if necessary.
  • Use freshly grated cheese: Freshly grated Parmesan and mozzarella melt smoothly and add good flavor.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.