Air Fryer Eggplant
Enjoy ultra-crispy and flavorful air-fried eggplant slices seasoned with garlic and Italian herbs, perfect as a snack or side dish.
Ingredients
Eggplant Preparation
- 1 piece Eggplant Choose one that feels firm and looks smooth. Slice it into ¼-inch rounds.
- ½ teaspoon Kosher salt Helps draw out moisture and enhance the eggplant's flavor.
Breading Mixture
- 1 piece Egg Whisked and ready to coat the eggplant.
- ½ cup Panko breadcrumbs Adds light, airy crunch to the finished product.
- ⅓ cup All-purpose flour For dusting; helps the egg and breadcrumb mixture stick.
- ½ teaspoon Italian seasoning Dried herbs like basil and oregano work well.
- ¼ teaspoon Garlic powder Optional but recommended for added flavor.
- ¼ cup Grated Parmesan cheese Provides savory depth to the dish.
Instructions
Preparation
- Slice the eggplant into ¼-inch rounds. Sprinkle both sides with ½ teaspoon of Kosher salt and let them rest on a paper towel for about 20 minutes to draw out excess moisture.
- While the eggplant is resting, whisk the egg in a small bowl and set aside.
- In another bowl, combine the panko breadcrumbs, all-purpose flour, Italian seasoning, garlic powder, and Parmesan cheese.
Cooking
- After 20 minutes, pat the eggplant slices dry with a paper towel. Dip each slice into the egg mixture, ensuring it is well-coated and let the excess drip off.
- Next, dip the egg-coated slices into the breadcrumb mixture, ensuring they are coated well before placing them on a plate.
- Preheat the air fryer to 375°F (190°C). Arrange the eggplant slices in a single layer in the basket, working in batches if necessary.
- Spray both sides lightly with olive oil spray and cook for 15-20 minutes, flipping the slices halfway through until they are golden brown.
Notes
For best results, serve with marinara sauce and sprinkle with fresh herbs like basil or parsley. For a different flavor, try adding crushed red pepper flakes to the breadcrumb mixture.