This Air Fryer Eggplant Parmesan recipe transforms the classic dish into crispy, bite-sized crisps perfect for a quick appetizer or snack.
By air frying instead of deep frying, you reduce oil usage while still achieving a satisfying crunch and melty cheese topping.
The recipe uses simple ingredients like eggplant, Parmesan, marinara sauce, and mozzarella for approachable cooking anyone can master.
Why You’ll Love This Recipe
- Air frying the breaded eggplant slices provides a crisp texture without excess oil or frying mess.
- Topping the crisps with marinara and mozzarella after initial air frying allows the cheese to melt perfectly without overcooking the eggplant.
- Breading made with panko and Parmesan adds both flavor and a crunchy crust that crisps up nicely in the air fryer.
Air Fryer Eggplant Parmesan Crisps
Make a healthier version of classic eggplant parmesan bites using your air fryer for perfectly crispy, cheesy, bite-sized appetizers.
- Prep time
- 15 minutes
- Cook time
- 12 minutes
- Servings
- 4
- Yield
- 24 crisps (6 crisps per serving)
Ingredients
- 1 medium eggplant (about 1 pound/450g), sliced into 1/4-inch (0.6 cm) rounds
- 1/2 cup (60g) all-purpose flour
- 2 large eggs
- 1 cup (60g) panko bread crumbs
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 cup (240ml) marinara sauce, warmed
- 1 cup (100g) shredded mozzarella cheese
- Cooking spray or olive oil spray
- Salt and pepper to taste
Instructions
- Prep the eggplant slices Slice the eggplant into 1/4-inch rounds and lightly sprinkle both sides with salt. Let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
- Bread the eggplant Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Dip each eggplant slice first into flour, shaking off excess, then into egg, then coat evenly with the panko mixture.
- Air fry the eggplant slices Preheat the air fryer to 375°F (190°C). Arrange the breaded eggplant slices in a single layer in the air fryer basket (work in batches if needed). Lightly spray tops with cooking spray. Air fry for 8 minutes, then flip and spray the other side. Continue air frying for 4 more minutes until crisps are golden and cooked through.
- Add marinara and cheese Remove the crisps from the air fryer. Spoon about 1 teaspoon of warmed marinara sauce onto each crisp and sprinkle with shredded mozzarella cheese.
- Melt cheese topping Return the crisps to the air fryer basket and air fry at 375°F (190°C) for 2-3 minutes until the cheese is melted and bubbly.
- Serve Carefully remove the crisps (they will be hot) and serve immediately. Ensure leftovers are cooled to room temperature within 2 hours for best food safety.
Helpful Tips
- For best crispiness, do not overcrowd the air fryer basket; cook in batches if necessary.
- Salting and resting the eggplant helps reduce moisture so the breading crisps nicely.
- Use warmed marinara sauce so it heats the crisps without overcooking when melted with cheese.
- Leftover crisps can be reheated in the air fryer at 350°F (175°C) for 3-4 minutes to re-crisp.
- This recipe contains dairy and gluten allergens due to cheese, flour, and bread crumbs.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the air fryer at 350°F (175°C) for 3-4 minutes to restore crispiness; avoid microwaving to prevent sogginess.
Cool crisps to room temperature within 2 hours of cooking before refrigerating to maintain food safety.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives to make this recipe gluten-free.
Can I prepare the eggplant slices ahead of time?
You can bread the eggplant slices ahead and store them in the refrigerator for a few hours, but they will air fry best when freshly breaded.
What if I don’t have an air fryer?
You can bake the breaded eggplant slices on a baking sheet at 400°F (205°C) for 20 minutes, flipping halfway, but they won’t be as crispy as air fried.
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